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Asparagus with Hollandaise & Lemon Vinaigrette Recipe

   
 

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     Asparagus with Hollandaise & Lemon Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 bunches asparagus, about 3 lbs, ends trimmed
Hollandaise-
2 large egg yolks
1 1/2 Tbsp water
1/4 cup clarified butter
Fresh lemon juice
Vinaigrette-
2 Tbsp fresh lemon juice
 
2 Tbsp extra virgin olive oil
1 Tbsp chopped tarragon
1 Tbsp chopped parsley
Salt and pepper

Instructions
For asparagus- Tie asparagus stalks into several bundles. Bring a large pot of salted water to a boil. Add asparagus and blanch until tender, about 4 to 7 minutes depending on size. Remove bundles from water and plunge into ice bath. Once cool, untie bundles and dry asparagus on paper towels.
For vinaigrette- Whisk together lemon juice, a pinch of salt and a pinch of black pepper. Whisk in oil and herbs.
For hollandaise- Whisk together eggs and water in a medium stainless steel bowl. Place bowl over a saucepan with 2 inches of simmering water on medium heat. Continue whisking until mixture becomes thick, foamy and light, about 7 minutes. Whisk should leave tracks in bottom of bowl when mixture is fully cooked. If mixture sticks to sides of bowl, do not scrape off or sauce will be lumpy. Remove bowl from heat and slowly whisk in clarified butter. Season to taste with salt, pepper and lemon juice.
To serve, divide asparagus among plates. Spoon hollandaise over one side of asparagus and vinaigrette over the other. Serve immediately.


Originally Submitted
6/8/2015





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