The perfect side for any meal!
Clinton Kelly's Asparagus With Hollandaise Sauce
- 4 Egg Yolks
1 stick of butter melted
Juice of 1/2 a Lemon
1/4 teaspoon Salt
Dash of White Pepper
Dash of Cayenne Pepper (optional)
- Blanch the asparagus for 7-9 minutes until cooked. Strain and reserve.
- In the blender add the lemon, the egg yolks, salt, pepper and cayenne, if you are using. Remove the center section of the blender lid and with the blender on its lowest setting, blend for 20 seconds. Add the butter in a slow and steady stream with the blender still going.
- Once blended pour over the asparagus and serve.