Spring Asparagus with Hollandaise Sauce
Spring has sprung and here comes the fresh asparagus in abundance!
We wait all winter for spring asparagus and now is the time to start putting it on the table every week. It’s fresh and it sure is delicious.
Asparagus comes in season just in time for Easter Sunday dinner. Make asparagus and Hollandaise sauce a tradition at your Easter table.
Find the Best Asparagus Possible and Cook As Soon As Possible
To find the freshest asparagus, look for the tips to be tightly closed and the spears more straight than bent.
Try to use your fresh asparagus immediately, asparagus doesn’t keep well for long – When you bring asparagus home from the grocery store or the farmer’s market, try to use it immediately. If you can’t use the fresh asparagus the same day, store in a large resealable plastic bag in the crisper section of your refrigerator. Poke a few tiny holes in the bag before storing.
Place asparagus in a colander and clean your asparagus by gently spraying with your sink sprayer to gently remove any dirt or debris.
Cooking Spring Asparagus
Steaming is the best method for cooking asparagus. You only want to steam the asparagus for about 4-5 minutes to retain as many nutrients as possible.
Fill a medium-sized pan with about 1-2 inches of water and your steamer basket; bring to a light boil. Remove pan from the heat and carefully add your cleaned asparagus spears. Cover tightly and bring water to a light boil again. Once the water starts to boil, remove from the heat and let sit for about 4 minutes. Do not overcook.
- 1 stick of butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Melt 1 stick of butter in a small saucepan.
Place 3 egg yolks, 1 tablespoon of fresh lemon juice and 1/2 teaspoon of salt into your blender and blend for about 30 seconds.
With the blender running, pour the butter through the hole in the lid in a slow and steady stream until mixture is smooth.
Pour over eggs or asparagus