Recipe courtesy of Emeril Lagasse
Total:
18 min
Prep:
18 min
Yield:
4 servings

Ingredients

  • 1 large bunch of asparagus
  • 4 egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely chopped parsley
  • 1/2 pound butter, melted and warm

Directions

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, mustard, and parsley, 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Hollandaise

Recipe courtesy of Alton Brown

Eggs Benedict with Apple Sausage and Mustard Hollandaise

Recipe courtesy of Bobby Flay

Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs

Recipe courtesy of Susan Vu

Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins

Recipe courtesy of Bobby Flay

Frittata with Asparagus, Tomato, and Fontina

Recipe courtesy of Giada De Laurentiis

Frittata

Recipe courtesy of Alton Brown

Asparagus with Leeks and Pancetta with Eggs en Cocotte

Recipe courtesy of Michael Chiarello

Poached Shrimp with Bay Leaves and Lemon

Recipe courtesy of Alex Guarnaschelli

Watercress Mousse

Recipe courtesy of Clarissa Dickson Wright

On TV

So Much Pretty Food Here