Steamed Asparagus with Hollandaise Sauce

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.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted.  With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce.  If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.

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.