Recipe - Hollandaise With Fresh Asparagus

1 lg Bunch of asparagus
4 Egg yolks
2 teaspoon Fresh lemon juice
1 tablespoon Water
1 tablespoon Dijon mustard
2 teaspoon Finely chopped parsley
One half pound Butter; melted and warm

Bring a pot of salted water to a boil. Trim the asparagus. Place the
asparagus in the water and blanch for about 4 to 6 minutes. Remove the
asparagus from the water and season with salt and pepper. While the
asparagus are blanching, prepare the sauce. In a stainless steel bowl set
over a pot of simmering water over medium heat, whisk the egg yolks with
the lemon juice, water, mustard, and parsley, together. Season with salt
and cayenne. Whisk the mixture until pale yellow and slightly thick. Be
careful not to let the bowl touch the water. Remove the bowl from the pot
and whisking vigorously, add the butter, 1 teaspoon at a time, until all is
incorporated. Place the asparagus on a platter and spoon the Hollandaise
sauce over the top.

Yield: 4 servings

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Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998