Asparagus with Hollandaise
The purple variety of asparagus is sweeter and more tender than green or white. You don’t need to trim much of the base, perhaps just ¼ inch or so. Make the sauce first because the asparagus should cook very quickly.
Ingredients:
16 stalks purple asparagus
½ cup white vermouth
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick unsalted butter, melted
Cayenne pepper
Salt
Instructions for Hollandaise:
1. Whisk egg yolks and lemon juice together in the top pan of a double boiler or a stainless steel bowl and until the mixture is thickened and roughly double the volume.
2. Place the pan on the double boiler or, if using the stainless bowl, atop a saucepan smaller, containing water, smaller than the bowl; the water should not touch the pan; it’s the steam that does the cooking.
3. Turn heat to low and whisk rapidly as the eggs cook. If they get too hot, they’re scramble and while that would make a good snack, you’d have to start all over again. So, remember: low heat, constant whisking.
4. Slowly drizzle in the butter and continue whisking until the sauce is thickened and doubled in volume. Remove from heat, add a pinch of cayenne and pinch of salt.
Instructions for Asparagus
1. Add the vermouth and water in the bottom of a vegetable steamer.
2. Bring the liquid to a boil.
3. Add the asparagus.
4. Steam for 3-5 minutes until cooked but still crispy.
5. Place on serving platter, sprinkle with salt and pepper and add a small amount of hollandaise .
