Asparagus Hollandaise
Ingredients
Asparagus
8 to 10 South Carolina Grown Asparagus Spears
Salt
Hollandaise
4 egg yolks
1 tablespoon fresh lemon juice
½ cup unsalted butter, melted
Dash of Tabasco
Pinch of Old Bay seasoning
Pinch of salt
Garnish
Lemon zest
Instructions
Asparagus
- Bring a large pot of salted water to a boil.
- Blanch the asparagus for 4 to 5 minutes.
- Transfer immediately to an ice bath.
- Grill or sear the asparagus just before serving.
Hollandaise
- Whisk together the egg yolks and lemon juice until thickened.
- Place the bowl over barely simmering water.
- Slowly whisk in the melted butter until thick and smooth.
- Remove from the heat.
- Stir in the Tabasco, Old Bay, and salt.
- Spoon the hollandaise over the asparagus and garnish with lemon zest.
Notes
- Serves 2 to 4 as a side dish.
