Asperges à la Hollandaise (Asparagus Hollandaise)

Instructions

1. Fill a large saucepan with water and bring it to a boil over high heat. Meanwhile, prepare the asparagus by rinsing it under cold water and trimming the hard ends.
2. Once the water is boiling, add a pinch of salt and the asparagus. Cook the asparagus for 4-5 minutes until just tender, then drain and immediately transfer to a bowl of ice water to stop the cooking process. This will keep them vibrant green.
3. To prepare the Hollandaise sauce, start by placing a heatproof bowl over a saucepan with an inch of simmering water to create a double boiler. The bowl should not touch the water.
4. In the bowl, whisk together the egg yolks, water, and lemon juice until the mixture is light and frothy.
5. Begin adding the melted butter gradually while continuously whisking. It’s crucial to add the butter slowly to prevent the sauce from curdling. Continue whisking until the sauce has thickened and doubled in volume. This may take about 5-7 minutes. Season with salt and pepper to taste.
6. Remove the bowl from the heat once the Hollandaise sauce is thick and creamy. If the sauce seems too thick, you can thin it with a teaspoon or two of warm water.
7. To serve, carefully drain the asparagus from the ice water and pat dry with a clean kitchen towel. Place the asparagus on a serving platter and drizzle generously with the Hollandaise sauce. Serve immediately.
8. Keep the Hollandaise sauce warm by setting the bowl over the pan of hot water, but off the heat, until ready to serve, whisking occasionally.
9. If your Hollandaise sauce starts to separate, whisk in a teaspoon of hot water to bring it back together.