Hollandaise sauce was one of the “top secret” recipes that Julia Child’s sent to her American friends. It is a quintessential French sauce. Traditionally, it must be made at the last minute. However, utilizing the blender, this Hollandaise may be made up to an hour in advance, which gives you plenty of time to polish your pearls before your guests arrive! This sauce will also be great with broccoli or brussel sprouts
Asparagus with Hollandaise
Serves 6 to 8
12 tablespoons (1 1/2 sticks) unsalted butter
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
2 pinches of cayenne pepper
3 pounds fresh asparagus
Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon of hot tap water and blend for a few seconds before serving.)
Remove the tough bottoms of the asparagus stalks (thick asparagus have much more flavor than the thin asparagus). Peel the stems halfway up the stalk if the asparagus is thick. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes, depending on their thickness, until cooked through but still al dente. Remove to a platter with tongs or a wire skimmer and sprinkle with salt.
Pour the hollandaise sauce over the warm asparagus and serve.
Source: Ina Garten