CHEF JEFF — ONE BYTE AT A TIME: Asparagus with Orange HollandaiseThis is one of those recipes where real butter is a must.
By: Herald Staff Report,
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
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.
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