12 fresh asparagus spears (360 g)
For the Hollandaise sauce
3/4 cup of butter (150 g)
3 egg yolks
3 tablespoons of water
1 tablespoon of lemon juice
Salt and white pepper to taste
12 fresh asparagus spears (360 g)
For the Hollandaise sauce
3/4 cup of butter (150 g)
3 egg yolks
3 tablespoons of water
1 tablespoon of lemon juice
Salt and white pepper to taste
Clean the asparagus and cook them in salted water until they're tender but still crisp, then reserve
Prepare the Hollandaise sauce: melt the butter in a heatproof bowl and remove the foam that forms on top with a spatula
In a small pan, whisk together the egg yolks and water with a pinch of salt and white pepper for 30 seconds or until pale
Place the pan over low heat and whisk for an additional 2 minutes until the mixture thickens to a thin ribbon
Remove from heat and whisk in the melted butter a tablespoon at a time, until the sauce is well emulsified
Add lemon juice to taste, if needed
Arrange the asparagus on a plate and serve with the Hollandaise sauce spooned overtop
338 calories per serving
