Spring Poached Green Asparagus with Holiday Sauce

By Ande Fraske-Bornyk


  • Fleur de sel to taste
  • 10 oz unsalted butter
  • 20 thick asparagus spears
  • 3 egg yolks
  • 1 tbsp lemon juice
  • Pinch of Cayenne


1. In a large pot bring 4 cups of water and salt to a boil.
2. Cut off the ends of the asparagus and cook in boiling water for 5 minutes until al dente.
3. In a blender, combine yolks, lemon juice, blend on medium speed.
4. After the asparagus is cooked, slowly melt butter.
5. Once melted, place lemon juice, egg yolks and blend on medium speed.
6. Slowly drizzle in the butter. Once the butter has been incorporated, add Cayenne pepper.
7. Salt to taste. Keep warm.
8. Place asparagus on plate and drizzle Hollandaise sauce on top or serve on the side.

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