Hollandaise Sauce Asparagus

Taste: Salty and fresh; Cooking method: Boiling; Time: Ten minutes; Difficulty: Simple.

Steps for Cooking Hollandaise Sauce Asparagus

Ingredients for Sauce;

Lemon juice squeezed and set aside; Butter melted and set aside;

Whisk egg yolks with 2 tablespoons of water over hot water until the mixture becomes fluffy and white in color and has a spongy texture;

Remove the egg yolk mixture from the heat and add the melted butter while stirring until the mixture is even;

Season with salt;

Season with pepper and chili powder;

Add lemon juice and stir well;

Filter the sauce to make it smoother;

Whisk the fresh cream until it is just about to flow;

Mix the fresh cream with the sauce evenly to make Hollandaise sauce.

Use a small knife to remove the small leaves of the asparagus;

Cut off the old root;

Peel off the old skin at the root;

Blanch the asparagus in boiling water with a little salt for 20 seconds;

Remove the asparagus and immediately cool it in ice water;

After cooling, remove the asparagus and pat dry with a disinfected tea towel or kitchen paper.

Arrange the asparagus on a plate, drizzle with sauce, and sprinkle with a few red pepper grains for decoration. Enjoy!