Yield: 4 servings
|1.00 large||bunch asparagus|
|4.00 \N||egg yolks|
|2.00 teaspoon||fresh lemon juice|
|1.00 tablespoon||dijon mustard|
|2.00 teaspoon||finely-chopped parsley|
|½ pounds||butter; melted and warm|
Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper. While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together.
Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Place the asparagus on a platter and spoon the Hollandaise sauce over the top. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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