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Asparagus with Sauce Hollandaise (Renate Bromberg) |
![]() Photo: Bromberg/Hermolin |
Because of its delicate nature, it is best to cook asparagus for a brief time whether you boil steam or grill it. Eaten raw, the flavor resembles that of fresh green peas. |
Ingredients |
10 spears of green asparagus 3 strips of boiled ham or prosciutto 1 tablespoon butter 1 tablespoon lemon juice Or 1 tablespoon Sauce Hollandaise |
Directions |
Bring water to a boil in a wide saucepan, add salt Cook asparagus spears until just tender Immediately plunge into cold water Drain on towel Wrap 3 or 4 spears each in ham or prosciutto. Dribble lemon juice and melted butter on spears If you feel decadent, substitute Sauce Hollandaise for the lemon juice and melted butter. |
Sauce Hollandaise |
yields about 3/4 cups 1/2 cup unsalted butter 3 egg yolks 2 tablespoons lemon juice 1/4 teaspoon salt Pinch of cayenne pepper Heat butter to bubbling, but be careful not to brown it. Place remaining ingredients into a blender. Turn motor on low speed and add hot butter gradually. Blend about 15 seconds. Store leftover sauce in refrigerator. It can be used for a wide variety of vegetables. |
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