Asparagus with Hollandaise sauce

Published 03/24 2008 03:57AM

Updated 05/11 2010 04:04PM

INGREDIENTS1/4 cup white wine vinegar1/4 cup dry white wine10 black peppercorns1 large shallot, finely chopped8 egg yolks, beaten1 cup unsalted butter, melted and cooledKosher salt, to tasteTabasco sauce, to taste1 tsp. fresh lemon juice1 1/2 lbs. asparagus, woody ends removedDIRECTIONS1. Put vinegar, wine, peppercorns, and shallots into a large skillet over medium-high heat; simmer until reduced to about 2 tbsp., 5?6 minutes. Strain reduction through a fine-meshed sieve and let cool. 2. Pour water into a medium pot so that it reaches a depth of 2?; bring to a simmer over medium heat. In a large bowl, whisk together reduction, yolks, butter, salt, and Tabasco. Set bowl over pot; the bottom shouldn?t touch water. Whisk mixture until thick, 4?5 minutes. (Don?t be alarmed if it looks curdled.) Remove bowl from heat; add lemon juice and 1/4 cup warm water; whisk until sauce is smooth; keep warm.3. Bring a large pot of salted water to a boil over high heat. Add asparagus; cook until just crisp-tender, about 4 minutes. Drain and transfer to a serving platter. Pour sauce over asparagus and serve.
? 2008 MSNBC Interactive

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