Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 Lb. asparagus
1 C. butter
4 egg yolks
2 Tbsp. lemon juice
1/4 Tsp. salt
1/4 Tsp. Tabasco sauce
Cut off tough ends from asparagus. Wash in a large bowl
of cold water to remove any sand. In a large pot, ring about
4-quarts of water and salt (optional) to a boil*. Lower
asparagus to lie flat. When water boils again, reduce heat and
boil slowly about 14 minutes. Do not overcook. Drain.
Hollandaise Sauce: In a small saucepan, heat butter
until very hot, but do not brown. Into a blender, put egg
yolks, lemon juice, salt and Tabasco sauce. Cover container
and turn motor on slow speed. Immediately remove cover and
pour in the hot butter in a steady stream. When all butter is
added, turn off motor. Pour over asparagus and serve immedi-
ately.
If sauce becomes too thick to pour when ready to serve,
add 1 tablespoon hot water and blend briefly.
*Asparagus can also be prepared in the microwave.
