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

Special Equipment

  • Steamer


Cut off the dried bottom end of the spears.If you want to get very fancy, you can peal back the last inch and a half to two inches of the spear. This lets you cut off less of the length of the spear in the next step. It works best with thick spears.
Put an inch of water in a steamer. Bring the pot to a boil, add the asparagus and cover. Turn down the heat to medium and steam for 5 minutes.
While the veggies are steaming, we can make the hollandaise sauce.
Present the asparagus on a platter and drizzle with the sauce. Put the remainder in a serving bowl to accompany the Choulibiac.

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