Asparagus is my favorite Springtime Vegetable. And you all know my love of Hollandaise sauce. Combine those two and it equals a happy, happy Lolly.
This is a super simple, very easy side dish. But doesn't it look impressive? The asparagus serving dish is from Bed Bath and Beyond.
One bunch asparagus
1 egg yolk
1/4 t. cayenne pepper
1 1/2 t. lemon juice
1/2 t. salt
4 T. butter, melted
Trim the tough ends of the asparagus and discard. Place a steamer basket in a medium saucepan and add water JUST to the bottom of the steamer basket. Bring water to a boil over high heat. Add asparagus and cover and lower heat to medium low. Let steam until tender about 5 - 7 minutes. Check the asparagus at 5 minutes. You don't want it to get mushy.
Thanks to Ina Garten for her blender Hollandaise sauce. It makes 4 (1/3 cup) servings. It doubles beautifully, by the way.
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Remove asparagus from steamer basket and place on serving plate. Drizzle with Hollandaise sauce and serve immediately.