MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings

2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
3/4 c Butter; melted
3 lg Egg yolks
2 tb White wine
1 tb Dijon mustard
1/4 ts Salt
3 Drops hot sauce; to taste
Juice & zest of 1 lemon

Bring a small pot of water several inches deep to a slow
simmer over a low heat. Fashion a double boiler by
placing a glass or metal bowl over * not in * the pot of
simmering water. In the bowl, off the heat whisk the egg
yolks, wine, mustard, lemon juice, and hot sauce until
light and frothy.

Place the bowl over the barely simmering water and
continue whisking until the mixture thickens and more
than doubles in volume, about 4 or 5 minutes. Remove the
bowl from the heat and whisk for a few moments. Slowly
begin adding the melted butter in a steady stream,
whisking continuously.

Once all the butter has been incorporated, slowly whisk
in the lemon juice. If you feel the sauce is a bit too
thick feel free to slowly whisk in a few drops of warm
water.

Serve immediately or keep warm for a few minutes by
covering it and placing it over the warm water, leaving
the heat turned off beneath the water.

Build a steamer with two pots nested together over
medium high heat and steam the asparagus spears until
bright green and tender, 5 minutes or so. Plate, top
with generous spoonfuls of hollandaise and serve.

RECIPE FROM: http://www.foodnetwork.ca

Uncle Dirty Dave's Kitchen

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... "The world itself is a satire. All you're doing is recording it"Art
uchwald
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