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Asparagus with Hollandaise
True hollandaise is very tricky to prepare; this version is much simpler. Asparagus makes a fun finger food, especially with this eye-popping yellow sauce.
Serves: Makes about 1 cup sauce and 2 cups asparagus
Ingredients:
- 1 bunch asparagus, trimmed
- 1 lemon, halved
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 egg yolk
Directions:
- In a large saucepan, combine the asparagus, the juice of half of the lemon, and about 1" water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 2 minutes or until the asparagus is bright green and crisp-tender. Rinse the asparagus under running cold water until cool, then drain.
- In a small saucepan, melt the butter over medium heat. Reduce the heat to low, add the flour, and cook, stirring constantly, for 2 minutes or until the mixture is bubbly. Stir in the milk and cook, stirring frequently, for 5 minutes or until the milk thickens. Meanwhile, place the egg yolk in a medium bowl.
- While whisking the yolk constantly, slowly pour 1/2 cup of the warm milk mixture into the egg yolk. Continue whisking until smooth and yellow.
- While whisking the remaining milk mixture constantly, slowly return the egg yolk mixture to the saucepan. Continue to cook, stirring frequently, for about 5 minutes, making sure to not let it curdle. Remove from the heat and squeeze in the remaining lemon juice. Cool and serve as a dip for the asparagus.
- Should your sauce curdle, simply pour it through a fine strainer to remove any cooked egg.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
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