Ingredients
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2
-
4
-
1/4
-
1/2
-
3/4
-
-
2
-
2
-
-
-
-
-
-
-
Directions
Asparagus in Tarragon Hollandaise Sauce Good and Fancy!, We love asparagus, especially cheap and in season I am always looking for a new way to prepare, other than roasting This dish has become one of our favorites Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme , Very good! It was a tad too lemon-ey and tarragon-ey for me so I will probably cut back on those two ingredients next time but I will definitely make again Thanks!
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Steps
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1
Done
|
Bring Large Pot of Salted Water to Boil and Choose a Stainless Steel Mixing Bowl That Will Sit on Top of the Pot Without Touching the Water. |
|
2
Done
|
Cut Off the Bottom of Asparagus Spears Where They Turn Light Colored and Tough. If Asparagus Is Thick (which Is How I Prefer It), Peel Bottom 2/3 of Each Spear With a Sharp Vegetable Peeler. |
|
3
Done
|
Whisk Egg Yolks in Mixing Bowl With Lemon Juice, Water, Salt and a Few Grindings of Black Pepper and Set Aside. |
|
4
Done
|
Boil Asparagus Until It's Tender but Still Has Some Snap, 4 to 6 Minutes. Test It by Holding a Spear by the Bottom With Tongs Held Horizontally; It Should Be Limp and Bend Like a Bow Toward the Floor. |
|
5
Done
|
When It's Cooked, Use Tongs to Remove Asparagus from Water and Arrange on Warm Platter. |
|
6
Done
|
Put Bowl of Sauce Ingredients on Top of Rapidly Boiling Water and Whisk Vigorously Until It Is Very Thick and Foamy. This Will Take Only 2 to 3 Minutes and You Will Easily Be Able to Sense the Point When the Sauce Becomes Custardy and Fully Cooked. |
|
7
Done
|
Whisk in Butter and, When It's Incorporated, Add Tarragon. |
|
8
Done
|
Pour Sauce Over Asparagus, or Pass It Separately in a Serving Bowl, and Serve Right Away. |
