78°F
Sponsored by
Election HQ

Asparagus with Hollandaise sauce

<P><SPAN style="FONT-FAMILY: arial,helvetica,sans-serif; FONT-SIZE: small"><SPAN style="FONT-SIZE: 12pt"></SPAN></SPAN>&nbsp;</P>
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
Page: [[$index + 1]]
comments powered by Disqus

Most Recent Stories

News Stream

KARK Twitter Feed