By Ronnie Barcy
Steamed Asparagus with Hollandaise Sauce
Steamed Asparagus
1.Clean asparagus well.
2.Cut & peel the asparagus.
3.Boil in med. sauce pan 1/2 cup water then add asparagus.
4.Let steam till fork tender of course cover your pot w/ a lid.
5.Drain after cooking and let stand.
Hollandaise Sauce
1.Take the ratio of 5 egg yolks to 1 lb. of butter for this recipe.
Note: this is really for the experienced, so be careful not to scramble
your eggs.
2.Take a double boiler fill with water and boil.
3.While waiting for the water to boil, separate 5 egg-yolks, you may save the
egg-whites as long as your going to use them, example egg-whites for a lemon
marange pie if not then throw them away.
Place the egg- yolks in a steel bowl, wait for water to boil make or prepare an
ice-bath fill w/ water to shock your eggs, so not as to scramble them. With a French
whisk vigorously begin to whisk the eggs over the boiling water then add 1/2
tea-spoon of sea-salt, 1/2 tea-spoon white pepper, squeeze 1/2 fresh lemon juice
into the egg yolks, whisking rapidly and thoroughly being careful not to
scramble the eggs. If the eggs look as though they are setting up, then cool
them down by shocking them in the ice bath still whisking then back to the
boiling water, then have someone gradually add the clarified butter, keep
whisking rapidly, your looking for a pudding like consistency.
4.Then spoon over asparagus and Enjoy!!!
Comments:
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