CHEF JEFF — ONE BYTE AT A TIME: Asparagus with Orange Hollandaise

This is one of those recipes where real butter is a must.

Asparagus with Orange Hollandaise

1¼ cups unsalted butter

4 large egg yolks

1 tablespoon fresh lemon juice

2 tablespoons fresh orange juice

1 teaspoon finely grated orange zest

¼ teaspoon kosher salt

Pinch cayenne

2 pounds asparagus, blanched and cooled

Warm glass blender by filling with hot water, setting aside. In medium pot over medium heat, heat butter until it begins to foam. Remove from heat, set aside to cool. Empty blender. Dry. Add yolks, juices, zest. Blend 15 seconds while adding melted butter in slow steady stream, trying not to add milk solids at bottom of pot. (If food processor has hole in stopper, pour butter through that). Once butter is incorporated, remove blender canister, pour sauce into bowl. Season with salt, cayenne. Serve immediately over prepared asparagus.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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