Anytime I’m making a ham or turkey dinner I try to have as many sides as possible that do not take up residence in the oven. In the past, my oven was barely large enough to fit a whole turkey or ham, never mind sides. Asparagus season is in full swing so it seems like the perfect accompaniment to Easter dinner. Here I’ve dressed it up a bit with a quick and easy hollandaise sauce.
I have to be completely honest, I’ve never tried a true hollandaise sauce before. Crazy, I know. So, I can’t really comment on how this compares to the original but, from what I’ve read, this method of making hollandaise, although less traditional, is just as delicious. It may be slightly less luxurious, as most “easy” recipes are, but the end result is a tangy and silky sauce that’s quick to prepare and is pretty much fool-proof.
I used my food processor because my blender broke last week, but I noticed that quite a bit of egg yolk got stuck to the bottom so I don’t think my sauce got quite as thick as it could have. My advice would definitely be to use a handheld or regular blender to get the best results.
Unlike a more tradition hollandaise you don’t cook the egg yolks before adding the butter in this recipe, but there’s no need to worry, the heat of the butter should cook the egg yolks. If you’re still nervous about it feel free to use pasteurized eggs.
- 2 pounds asparagus, trimmed
- 2 large egg yolks
- 1 tablespoon warm water
- 1 tablespoon lemon juice
- ¾ teaspoon coarse salt
- ½ cup unsalted butter
- Steam or boil asparagus until crisp tender. Season with salt and pepper.
- Meanwhile make hollandaise: Blend egg yolks, water, lemon juice and salt in a blender until frothy. Melt butter in a small saucepan until bubbly; do not brown. With the blender running, gradually drizzle in hot butter. Blend until mixture is thickened and emulsified.
- Plate asparagus and top with hollandaise.
Adapted from Martha Stewart.