Asparagus is one of those vegetables than most people enjoy, and when prepared properly, it always seems to be the perfect side dish. I recently decided to blanch a bunch of asparagus and then dress it up with a mustard flavored Hollandaise sauce. I make a great easy blender Hollandaise, but my husband had recently seen a Hollandaise sauce made on SeriousEats.com using an immersion blender that was even easier than mine and takes less than two minutes to make that he thought I should try. You might want to check out this Video: The Food Lab’s Foolproof Hollandaise in 2 Minutes to see just how easy it really is! The recipe was put together by J. Kenji López-Alt who does the Food Lab column over at SeriousEats.com, and is also the fellow who invited me to write the Italian Easy column there. Kenji’s explorations in the kitchen are always interesting, and he in fact was nominated for a James Beard award for his Food Lab column this year. His column is well worth checking out, I’m always learning something there and I’m sure you will too! You just have to love it when someone else does all the experimentation for you in order for you to have an easier time in the kitchen.
Back to my recipe……..I just cook the asparagus in boiling salted water until it is tender crisp, dump it into an ice water bath to stop the cooking process and keep it bright and green, then let it rest until needed. The Foolproof Hollandaise in 2 Minutes was truly amazing. I flavored mine with Dijon mustard, but it would be great on its own used on top of anything that works well with Hollandaise. It is recommended that you choose a container not much larger than the head of your immersion (hand wand) blender, and I found that a two cup glass measuring container was perfect. We loved this Hollandaise, and I do not think I’ll make it any other way again! I actually found the sauce a little thick to pour over my asparagus so I thinned it just a little with a half teaspoon or so of water. This asparagus dish will impress anyone, and wold be perfect for a weekend brunch, Mother’s Day lunch, or special family meal.
Deborah Mele 2013
- 1 Bunch Asparagus, Trimmed
- 1 Large Egg Yolk
- 1 Teaspoon Water
- 1 Teaspoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Dijon or Grainy Mustard
- Kosher Salt & Ground Black Pepper
- 1 Stick Butter (8 tablespoons, about 112 grams), Melted
- Heat a pot of salted water large enough to fit your asparagus to boiling.
- Drop in the asparagus, and cook 3 or 4 minutes or until just tender crisp.
- Drain the asparagus, and drop into a large bowl of ice water and let cool.
- Once cool, drain the asparagus and arrange on a platter or tray.
- Combine egg yolk, water, lemon juice, mustard, and a pinch of salt and pepper in the bottom of a cup that barely fits the head of an immersion blender. (I used a 2-cup measure)
- Place head of immersion blender into the bottom of the cup and turn it on.
- With the blender constantly running, slowly pour the hot butter into cup.
- Continue pouring until all butter is added.
- Sauce should be very thick and creamy.
- Taste, and adjust seasonings if needed.
- Pour over the asparagus, and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 240 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 153mg Sodium: 463mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 3g