Asparagus with hollandaise sauce and mustard topcook.tomathouse.com
Preparation:Blanch 2 bunches large asparagus (trimmed and trimmed) in salted boiling water for 3 minutes, until crisp-tender; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs begin to curdle). Gradually whisk in 6 ounces (165 g) of chopped butter until the sauce thickens, 3 to 5 minutes. Stir in 4 teaspoons grainy mustard and season with salt and cayenne pepper, to taste. Thin the sauce with lemon juice if needed. Serve the hollandaise sauce over the asparagus. Ingredients:
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