How to make 3 Hollandaise Sauces and asparagus #41

How do you make 3 Hollandaise Sauces and asparagus?

 

Grill-Roasted on a matt.

Preheat grill to 450 degrees F.

Trim the woody ends from the asparagus. Spread the spears in a single layer on the matt.

Then make my grammas Sauce. 

Olive oil

Lemon juice

DeJon mustard

parsley

black pepper

salt

garlic

Asparagus  Hollandaise Sauce microwave

Directions Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Bring a pot of generously salted water to a boil. Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Put the butter in a small microwave-proof bowl and heat in a microwave until just melted.

Roasted Asparagus with Hollandaise

Preheat oven to 450 degrees F.

Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave-proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

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