It must be spring; I found fresh asparagus in the store! I love asparagus especially with Hollandaise Sauce. I love it steam or grilled, hot or cold, but I do not like it canned, Sam I Am!
1 bunch asparagus spears 3 cups water 1 teaspoon salt
Place water in the bottom of a steamer pan. Add salt to the water. Bring to a boil.
Trim the dry, woody, or yellow ends off of the asparagus. If the spears are thick, peel them with a vegetable peeler. Rinse them in cool water. Place them into the top half of the steamer. Steam them for 5 to 10 minutes depending on the thickness of the asparagus. Steam until the bottom of the stalk is tender, test by sticking in a knife in the end of the thickest spear.
Blender Hollandaise Sauce
3 egg yolks 1 Tablespoon warm water 1 Tablespoon Fresh Lemon Juice 1 Cup real Butter Salt dash of Tabasco sauce OR dash Cayenne Pepper
Add egg yolks, water, and lemon juice into a blender. Place a funnel into the hole in the lid of your blender. Melt butter until bubbling hot, with the blender on low speed SLOWLY pour the HOT melted butter into the egg yolk mixture. (The funnel helps reduce the splashing of the hot hollandaise sauce.) Blend until the sauce is thickened. Season with salt and dash of Tabasco sauce to taste.
Great with eggs benedicts or grilled asparagus.
*Gluten Free as written