Asparagus with Hollandaise Sauce

This is one of those recipes, the YEP I've found it, this is IT, kind of recipe. I don't think I will make asparagus any other way, ever again. I made this recipe a while back when I was assigned this blog for one of my Secret Recipe Club assignments, and I know I am just now getting around to posting it (too many recipes, not enough days in the blogging-week), but it's now here for you to enjoy. Better late then never.

I am posting this for you now because I will be making this recipe again this week while we are on our 16-day road trip from California to Missouri. It's an easy recipe, it's delicious and what better thing to make while camping and enjoying other delicious food.

Asparagus with Hollandaise Sauce
recipe found at Wives with Knives

1 bunch of asparagus (cooked to your liking, broiled or oven cooked)

2 tbsp fresh lemon juice

4 tbsp boiling water

2 large egg yolks

1/2 cup unsalted butter

1/4 tsp cayenne pepper

1/2 tsp salt

Melt the butter and keep it warm. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring spoon ready.

Place the top of a double boiler or a medium bowl over hot water. Place egg yolks in the double boiler and whisk until they begin to thicken. Add 1 tablespoon boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, whisking the mixture after each addition. Keep the heat low enough so the eggs don’t begin to scramble. Remove the double boiler from the heat.

Whisk in the warmed lemon juice. Beat the sauce like crazy with a wire whisk as you slowly pour in the melted butter. Add the salt and cayenne and beat until sauce is thick. Serve immediately.

If the sauce gets too thick, whisk in hot water, one tablespoon at a time, until it reaches the desired consistency. If the sauce begins to separate you can add 1 to 2 tablespoons of cream and beat with a whisk until it is smooth again.