Blanched Asparagus with Hollandaise

Serves 6

2 bunches fresh asparagus, trimmed
1 tsp. salt
Large pot of water

1. Bring a 4- to 6-quart pot of water up to a rolling boil.
2. Add in a teaspoon of salt to the boiling water.
3. Drop in the asparagus and blanch for 1 minute.
4. Drain the asparagus and run them under cold water to stop them from cooking.
5. Line a baking sheet with paper towels and place the asparagus in a single layer on the baking sheet. Set asparagus aside until you are ready to serve them.

Don’t be intimidated by this fundamental French sauce–a little practice and skill goes a long way to getting the consistency and taste just perfect. Lucky for you, we’ve got a step-by-step slideshow.

3 large egg yolks
2 Tbsp. fresh lemon juice
1 stick melted butter
1/4 tsp. salt
Pinch of cayenne pepper

1. Fill the bottom of a double boiler half way with water and bring to a simmer.
2. Place the top portion of the double boiler over the simmering water and add in the egg yolks and lemon juice.
3. Whisk the yolks and lemon juice vigorously until they become light in color and have almost doubled in volume. Make sure that the water stays just at a simmer and that you keep whisking to prevent the egg yolks from scrambling.
4. While whisking, slowly drizzle in the melted butter until it is all incorporated and the Hollandaise is thick and velvety. If the Hollandaise seems to be a bit thick, add in a couple of tablespoons of hot water to thin it out.
5. Season the Hollandaise with the salt and cayenne pepper and keep it in the double boiler over the warm water to keep it warm until you are ready to serve.