Hollandaise-drizzled asparagus

– 1 bunch of asparagus
– 3 egg yolks
– 1 tablespoon lemon juice
– 1/2 cup unsalted butter, melted
– Salt and pepper to taste

1. Start by preparing the asparagus. Snap off the tough ends of the asparagus spears and discard them. Rinse the asparagus under cold water to remove any dirt.

2. Steam the asparagus until it is tender but still crisp, about 5-7 minutes. Alternatively, you can blanch the asparagus in boiling water for about 3 minutes, then transfer it to an ice bath to stop the cooking process. Drain the asparagus and set it aside.

3. In a small saucepan, fill about one-third with water and bring it to a simmer over low heat. Make sure the bottom of the bowl does not touch the water.

4. In a heatproof bowl that fits snugly on top of the saucepan, whisk together the egg yolks and lemon juice until they are well combined.

5. Place the bowl over the simmering water, making sure it is stable. Whisk the egg yolk mixture constantly until it starts to thicken, about 2-3 minutes.

6. Slowly drizzle the melted butter into the egg yolk mixture, whisking continuously. It’s important to add the butter gradually to prevent the sauce from breaking.

7. Continue whisking until the hollandaise sauce has thickened to your desired consistency. It should be smooth and creamy. Remove the bowl from the heat.

8. Season the hollandaise sauce with salt and pepper to taste. If it’s too thick, you can thin it out by whisking in a small amount of warm water.

9. Serve the steamed or blanched asparagus on a plate and ladle the hollandaise sauce on top. You can garnish with a sprinkle of black pepper or chopped herbs if desired.

Enjoy your hollandaise sauce with asparagus!

Please note that hollandaise sauce contains raw egg yolks, so it’s important to use fresh eggs and to cook the sauce thoroughly to ensure food safety.

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