Steamed Asparagus with Hollandaise Sauce

Beautiful, steamed asparagus with a butter Hollandaise sauce. This is a wonderful recipe for Mother's Day, a special breakfast, or a side dish for a special meal!

 

1 bunch asparagus

10 tablespoons unsalted butter  

3 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt  

1 pinch cayenne

 

Break off the tough ends of the asparagus with your fingers. When you bend the asparagus spears near the end, they will naturally break where the spear is no longer tough. Make the Hollandaise sauce as follows:

In a small saucepan, melt the butter. Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend the eggs on medium to medium-high speed for 20 to 30 seconds, or until lighter in color.

 

While the blender is running, reduce the speed to the lowest setting and slowly drizzle in the hot melted butter. After all of the butter has been incorporated, continue to blend for a few seconds.

If necessary, season with more salt or lemon juice. While the asparagus is steaming, keep warm. Bring the water in your steaming pan to a boil before adding the asparagus. Place the asparagus on the rack to steam. Cover.

Steam for 3 to 5 minutes, or until tender but still slightly crisp, but not mushy. The timing is determined by the thickness of the asparagus spears. Plate the asparagus before serving. Serve with Hollandaise sauce.