Case in point, these steamed asparagus! I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Oh my. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack. Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are. Easy Blender Hollandaise here on Simply Recipes Asparagus Mimosa - asparagus with grated hard boiled eggs and capers here on Simply Recipes Classic Hollandaise Sauce - from Michael Ruhlman, if you are interested in the traditional way to make Hollandaise.
