Asparagus With Hay Hollandaise Recipe

Cooking Directions

• STEP 1.Prepare the asparagus by trimming the tough ends and blanching them in boiling water for 2-3 minutes until they are bright green and tender-crisp.
• STEP 2.In a small saucepan, melt the butter over low heat. Add the hay and let it infuse for 5 minutes. Strain the butter to remove the hay.
• STEP 3.In a blender, combine the egg yolks, lemon juice, and a pinch of salt. Blend until smooth. With the blender running, slowly drizzle in the infused butter until the sauce thickens.
• STEP 4.Arrange the blanched asparagus on a serving platter and drizzle the hay hollandaise sauce over the top. Serve immediately.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching to ensure a tender texture.
• Be careful not to overcook the asparagus as it should still have a slight crunch.
• If the hollandaise sauce becomes too thick, you can thin it out by adding a little warm water and blending again.

Storage and Serving

• This dish is best served immediately to enjoy the freshness of the asparagus.
• If you have any leftover hollandaise sauce, store it in an airtight container in the refrigerator for up to 2 days.
• To reheat the hollandaise sauce, gently warm it in a saucepan over low heat, stirring constantly.