Asparagus + The Easiest Hollandaise Sauce Ever!
organic egg yolk
organic lemon juice
organic unsalted butter
unsalted very important here!
organic sea salt
Steam your asparagus for 5-10 minutes, depending on how fat and delicious your stalks are.
In a narrow cup (you may even have one that came with your stick blender), whizz up the egg yolk, water, lemon juice and salt until emulsified.
Melt butter in a saucepan over low-medium heat until liquid.
While still whizzing your egg yolk emulsion, trickle in the melted butter. Do it very slowly, and keep the blender on at all times.
Your sauce should be thick and creamy by the time all the butter has been added, and you can season it extra here, or add flavourings as needed.
Have to hand to dip your asparagus in!