Steamed asparagus and Hollandaise sauce are a very traditional pairing.
Mike Graham's favorite vegetable is asparagus, so I did this dish
because the simplicity of it would allow the flavors to stand out
- 1 large bunch of asparagus
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- ½ pound butter, melted and warm
Bring a pot of salted water to a boil. Trim the asparagus. Place
the asparagus in the water and blanch for about 4 to 6 minutes.
Remove the asparagus from the water and season with salt and pepper.
While the asparagus are blanching, prepare the sauce. In a stainless
steel bowl set over a pot of simmering water over medium heat, whisk
the egg yolks with the lemon juice, water, and mustard together.
Season with salt and cayenne. Whisk the mixture until pale yellow
and slightly thick. Be careful not to let the bowl touch the water.
Remove the bowl from the pot and whisking vigorously, add the butter,
1 teaspoon at a time, until all is incorporated. Place the asparagus
on a platter and spoon the Hollandaise sauce over the top.