Ingredients
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1 1/4
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2
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3
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1/4
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1/2
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-
-
-
-
-
-
-
-
-
Directions
Asparagus With Hollandaise, From 750 Best Appetizers, From 750 Best Appetizers
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Steps
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1
Done
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'---------Spears-----------. |
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2
Done
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to Cook Asparagus Spears, Heat 1 Inch Salted Water to Boiling in Deep Narrow Pan or Coffee Pot. |
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3
Done
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Place Upright in Pan and Boil For Approximately 5 Minutes. |
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4
Done
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Cover and Cook 7-10 Minutes Longer or Until Stalks Are Crisp-Tender. |
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5
Done
|
Drain. |
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6
Done
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'--------Pieces-------. |
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7
Done
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For Cooking Pieces of Asparagus, Cook Lower Stalk Cuts in 1 Inch of Boiling Salted Water For Approximately 5 Minutes. |
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8
Done
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Add Tips, Cover and Cook 5-7 Minutes or Until Crisp-Tender. |
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9
Done
|
Drain. |
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10
Done
|
'----------Hollandaise Sauce---------. |
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11
Done
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to Make the Hollandaise Sauce: Using a Wooden Spoon, Stir 2 Slightly Beaten Egg Yokes and 3 Tablespoons Lemon Juice in a One Quart Saucepan. |
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12
Done
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Stir Vigorously. |
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13
Done
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Add the Butter or Margarine and Heat Over Very Low Heat, Stirring Constantly Until Butter Is Melted and Sauce Begins to Thicken. |
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14
Done
|
Pour Hollandaise Sauce Over Top of Cooked Asparagus and Garnish With Lemon Wedges. |
