Cook this: Spring Asparagus with Easy Hollandaise
Nancy Rokos|Calkins Media
Chef Shereen Pavlides takes the asparagus out of the pot of boiling water as she makes Asparagus with Hollandaise.
Chef Shereen Pavlides' Asparagus with Hollandaise can be prepared in less than 15 minutes.
In this week蘑菇视频 edition of Cook This, chef Shereen Pavlides highlights one of the season蘑菇视频 fresh green vegetables with a classic French sauce.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.
Spring asparagus with easy hollandaise
Yield: 4 servings Prep time: 5 minutes Cook time: 5 minutes
1 pound fresh asparagus
1/2 cup (1 stick) unsalted butter
3 large egg yolks
zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice 鈥� divided
kosher salt / freshly cracked black pepper
Break off the tough end of one spear. Line the spear up with the remaining spears (using it as a guide) and cut tough ends off remaining spears. If the spears are very thick, peel the already trimmed ends, using a vegetable peeler, to remove the fibrous ends.
Melt butter in a 2-quart sauce pot over medium heat. Swirling the pot and heating through until very warm but not bubbling, about 3 minutes.
In a blender, add egg yolks, lemon juice, 1/2 teaspoon salt and blend on high speed until the yolks are pale yellow and heated, 1 minute. (The friction of the blades, will heat the yolks). Reduce speed to medium 鈥� low. Slowly drizzle the warmed butter through the feed tube until combined, about 1 minute. Cover the feed tube and increase speed to medium 鈥� high until combined, 15 seconds. Remove to a small pourable pitcher. Stir in the lemon zest, cover with plastic wrap and keep warm near the stove. (Sauce yields: 2/3 cups) {Note: if the sauce gets too thick, add 1 teaspoon warm water at a time and stir until desired consistency}
Fill a 12鈥� saut茅 pan (straight-sided) with a 1/2-inch of water and a steamer rack. Bring water to a boil over medium-high heat. Add asparagus spears on top of the rack in one single layer, cover and steam until tender crisp, 3 鈥� 5 minutes.
Place asparagus on a serving platter. Season with salt. Drizzle warm hollandaise over top. Garnish with freshly cracked black pepper.