Doctor Zhivago: Asparagus with Hollandaise sauce
The sauce here is easy to make, but should be prepared at the last moment, just before it is served. Have everything pre-positioned, so you don't have to take time to "cook" while your guests are waiting.
4 - 5 asparagus spears per person
For the Hollandaise Sauce
- 3 egg yolks
- 1/2 teaspoon salt
- Dash of cayenne pepper
- 1 tablespoon cream
- 1 cup (1/2 pound) butter
- 1 tablespoon lemon juice
Copyright 2007 Acme Computing Inc.