Ingredients for Asparagus In Tarragon Hollandaise Sauce Good And Fancy
- 1 pound Fresh Asparagus spears
- 2 large Egg Yolks
- 1 tablespoon Fresh Lemon Juice
- a large pot of Water (for blanching)
- 1 pinch Kosher Salt (plus more for blanching water)
- 1 pinch Fresh Ground Black Pepper
- 4 tablespoons Unsalted Butter, melted
- 1 tablespoon Fresh Tarragon, chopped (plus extra for garnish)
- Paprika, for garnish (optional)
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How to Make Asparagus In Tarragon Hollandaise Sauce Good And Fancy
- Bring a large pot of salted water to a boil. Add 1 pound of asparagus spears and blanch for 2-3 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to an ice bath to stop the cooking process and maintain vibrant color. Drain well and set aside.
- While the asparagus is cooling, prepare the hollandaise sauce. Melt 4 tablespoons of butter in a small saucepan over low heat.
- In a blender, combine 2 large egg yolks, 1 tablespoon of lemon juice, and a pinch of salt and pepper.
- With the blender running, slowly drizzle in the melted butter until the sauce emulsifies and thickens. Stir in 1 tablespoon of chopped fresh tarragon (or your chosen substitute).
- Gently toss the blanched asparagus with the hollandaise sauce, ensuring each spear is evenly coated.
- Serve immediately and garnish with extra tarragon or a sprinkle of paprika, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
27g
Carbs
3g
