Roasted Asparagus with Hollandaise

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asparagushollandaiselarge

The polar vortex asked me to turn the oven on today and I respect polar vortexes. They make my rear-view mirror fall off my windshield, they make my dog disdain the outdoors and they make me tuckered out from talking about them–a hard feat for a Minnesotan. So let’s not chat about outside… I’d rather you appear at my doorstep right about now and chow down on a few smoky stalks of asparagus with me. After we dip them in hollandaise, of course.

Roasted Asparagus
1 bunch asparagus stalks
2 tablespoons olive oil
large pinch sea salt
black pepper to taste

Preheat oven to 400. Meanwhile on a baking sheet, toss asparagus with the olive oil. Arrange stalks evenly on the pan, then sprinkle with sea salt and black pepper. Roast for 20-25 minutes, shaking the pan halfway through for even delicious browning.

Hollandaise for Two
2 eggs yolks
1.5 teaspoons lemon juice
1/4 cup butter, melted
pinch sea salt
pinch black cracked pepper

There are lots of methods to use when making hollandaise. While I want to be a purist and use a double-boiler, I must say… I have an immersion blender and it is pretty fool proof. These recipes easily double, triple, quadruple. Make hollandaise for a crowd, by golly. Whichever method you use, here are your options:

Immersion Blender: Place egg yolks and lemon juice in a tall-sided container that isn’t too wide (think a quart-sized soup container). With the immersion blender, combine the egg yolk and lemon juice briefly. Continue to run the immersion blender and dribble in the melted butter. Add a little sea salt and black pepper. You’re done!

Blender: Place egg yolks and lemon juice in the blender. Pulse briefly to combine. Turn the blender on a low setting, take either the whole lid or just that little plastic part in the top off and slow drizzle in the melted butter. Add a little sea salt and black pepper. You’re done!

Double-boiler: Fill a medium pot with a few inches of water. Set on medium-high heat. Place a bowl over the top of the pot, making sure its large enough that the bottom of the bowl does not touch the boiling water underneath. Place egg yolks and lemon juice in the bowl. Begin whisking until combined. Slowly dribble melted butter in, whisking continuously. Add a little sea salt and black pepper. You’re done!

Stove-top: NOTE: don’t pre-melt your butter! Simply cut the butter into little pads. Set a small sauce pan over medium-low heat. Moving quickly, whisk the eggs and lemon juice together in the pan. Slowly add a pad or two of butter at a time, whisking continuously and removing the pan from the heat if you feel a curdle coming on. Add a little sea salt and black pepper. You’re done!

If you’re NOT done, and your hollandaise broke and isn’t one gloriously smooth sauce, beat an additional egg yolk in a separate bowl and slowly whisk in the broken sauce, bit by bit. That should do the trick.

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