1 pound asparagus
1 cup butter
4 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon tabasco sauce
1. Cut off tough ends from asparagus. Wash in a large bowl of cold water to remove any sand.
2. In a large pot, bring 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. (Or, Asparagus can also be prepared in the microwave.)
3. Hollandaise Sauce: In a small saucepan, heat butter until very hot, but do not brown.
4. 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.
5. Pour over asparagus and serve immediately. If sauce becomes too thick to pour when ready to serve, add 1 tablespoon hot water and blend briefly.
1 cup butter
4 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon tabasco sauce
1. Cut off tough ends from asparagus. Wash in a large bowl of cold water to remove any sand.
2. In a large pot, bring 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. (Or, Asparagus can also be prepared in the microwave.)
3. Hollandaise Sauce: In a small saucepan, heat butter until very hot, but do not brown.
4. 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.
5. Pour over asparagus and serve immediately. If sauce becomes too thick to pour when ready to serve, add 1 tablespoon hot water and blend briefly.