Asparagus with hollandaise sauce

Overview

Hollandaise sauce is similar to mayonnaise. Although it is high in oil and heat, the addition of lemon juice not only increases the fruity aroma, but also makes it refreshing and flavorful. There doesn’t need to be too much sauce, just a little dipping can enhance the taste of the asparagus, so you don’t have to worry about excessive calories. In addition to asparagus, it also goes well on other vegetables that are boiled or eaten raw.

Tags

• appetizers
• home cooking
• common dishes
• old man
• spring recipes
• summer recipes
• banquet dishes
• lunch
• asparagus
• butter
• chili powder
• egg yolk
• fresh cream
• lemon juice
• pepper
• red pepper
• salt
• water

Ingredients

Steps

1. 1 Sauce material picture;

   

2. 2 Squeeze lemon juice and set aside; melt butter and set aside;

   

3. 3 Add 2 tablespoons of water to the egg yolks. Beat the egg yolks while heating the water until they are white in color and fluffy in texture;

   

4. 4 Remove the egg yolk paste from the water, add melted butter into a linear shape, and stir evenly while adding;

   

5. 5 Add salt to taste;

   

6. 6 Add pepper and chili powder to taste;

   

7. 7 Add lemon juice and stir evenly;

   

8. 8 Strain the sauce to make the sauce more delicate;

   

9. 9 Whip the fresh cream until it is just still and not flowing;

   

10. 10 Mix the fresh cream and sauce evenly to make hollandaise sauce.

    

11. 11 Use a knife to cut off the small leaves of asparagus;

    

12. 12 Cut off the old root part;

    

13. 13 Then peel off the old skin at the root

    

14. 14 Pour into a pot of boiling water with a little salt and blanch for 20 seconds;

    

15. 15 Take out the asparagus and immediately put it in ice water to cool;

    

16. 16 Remove after cooling and drain with a sterilized tea towel or kitchen paper.

    

17. 17 Arrange the asparagus on a plate, pour the sauce over it, and garnish with a few red peppercorns, and you’re done——