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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