MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
     Yield: 4 servings

     2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
   3/4 c  Butter; melted
     3 lg Egg yolks
     2 tb White wine
     1 tb Dijon mustard
   1/4 ts Salt
     3    Drops hot sauce; to taste
          Juice & zest of 1 lemon

 Bring a small pot of water several inches deep to a slow
 simmer over a low heat. Fashion a double boiler by
 placing a glass or metal bowl over * not in * the pot of
 simmering water. In the bowl, off the heat whisk the egg
 yolks, wine, mustard, lemon juice, and hot sauce until
 light and frothy.

 Place the bowl over the barely simmering water and
 continue whisking until the mixture thickens and more
 than doubles in volume, about 4 or 5 minutes. Remove the
 bowl from the heat and whisk for a few moments. Slowly
 begin adding the melted butter in a steady stream,
 whisking continuously.

 Once all the butter has been incorporated, slowly whisk
 in the lemon juice. If you feel the sauce is a bit too
 thick feel free to slowly whisk in a few drops of warm
 water.

 Serve immediately or keep warm for a few minutes by
 covering it and placing it over the warm water, leaving
 the heat turned off beneath the water.

 Build a steamer with two pots nested together over
 medium high heat and steam the asparagus spears until
 bright green and tender, 5 minutes or so. Plate, top
 with generous spoonfuls of hollandaise and serve.

 RECIPE FROM: http://www.foodnetwork.ca

 Uncle Dirty Dave's Kitchen

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