Asparagus with Hollandaise Sauce

Looking for something fancy and delicious to make for New Year’s Brunch this year? Asparagus with hollandaise sauce is a great choice. If you have never made hollandaise sauce before, it’s easier than you think. Trust me, if I can do it, so can you.

Ingredients
1 pound asparagus
3 egg yolks
1/4 cup clarified butter {1 stick}
1 tablespoon lemon juice
salt and pepper to taste
fresh chives for a garnish

Directions

In a pot of boiling water, blanch the asparagus in hot water until bright green color has been achieved {about 3o seconds} then place the asparagus in an ice bath, remove, pat dry and set aside.

To make the hollandaise sauce, whisk clarified butter into yolks over a water bath until a light and creamy consistency is reached. Then add a little lemon juice and cayenne to taste, if hollandaise is to thick add a few drops of water to thin. Hold on warm surface if not using immediately.

Re-warm asparagus in hot water making sure to not overcook it and pat dry. Season with salt and pepper, top with hollandaise sauce and a pinch of cayenne pepper and chives to garnish.

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