Lovely girlish, classy food. Hollandaise sauce is heaven - again calorie-wise ain't gonna help your diet - but who cares if tastes so GREAT!?
Ingredients
1 bunch of asparagus (green or white - white is more sophisticated I think - but green is so much easier to use!)
3-6 egg yolks
3-4 tbsp cold water
5-10 dkg butter (melted gently)
Salt, pepper, lemon juice
Some nice ham or pancetta can turn it into different dimensions - for me the vegetarian version is just perfection either.
Method
Rinse the spears under cool water, cut off the bottom inch. I usually peel them as well with a vegetable peeler - but it is not always needed (I like to be on the safe side though).
Set a heatproof bowl over a pan of simmering water and add the egg yolks and the water. Start to whisk and then gradually pour the butter into the bowl - while continuously whisking like crazy (moments when I truly love my kitchen appliances). It take some time to thicken (I wasn't that patient with the photo - as you see), but worth waiting! I usually boil the asparagus in the water below - I put some salt and sugar into the water to boost the taste! It takes about 10 mins to cook the asparagus - but it very much depends on how raw we like it and how fresh it is.
The sauce cannot really stand re-heating - so better keep it warm until got eaten.
