Thursday, June 23, 2011

Goodbye Asparagus

The end of asparagus season is here.  We celebrated by eating asparagus our favorite way: blanched with hollandaise sauce, along with a good steak.  Hollandaise is actually quite easy to make despite what people think.  If you have a electric hand mixer the process is much easier otherwise you will definitely get a good arm workout.

Hollandaise Sauce:

4 egg yolks
1 TBS fresh lemon juice
1 stick of unsalted butter melted
Pinch of cayenne
Pinch of salt

In a stainless steel bowl over barely simmering water whisk egg yolks and lemon juice until doubled in volume.  Make sure water does not boil or get too hot and scramble the eggs.  Slowly drizzle in cooled melted butter while whisking until doubled in size.  When thickened add in a pinch of cayenne and salt to taste.  Cover and keep in a warm spot until ready to use.  If it becomes too thick add a few drops of warm water.


  1. That meal looks delicious! What's in those noodles? I wanted to jump through the screen and grab a taste, they looked so good. Thanks for the recipe too.

  2. That dinner looks good Vanessa!

  3. Thanks it was very yummy. The pasta was a truffle pasta I bought at the Farmers market and it just has sauteed oyster mushrooms on top.

  4. I had no idea hollandaise was so easy, your meal looks delish!