MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Hollandaise
 Categories: Vegetables, Sauces
      Yield: 4 servings
 
      2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
    3/4 c  Butter; melted
      3 lg Egg yolks
      2 tb White wine
      1 tb Dijon mustard
    1/4 ts Salt
      3    Drops hot sauce; to taste
           Juice & zest of 1 lemon
 
  Bring a small pot of water several inches deep to a slow
  simmer over a low heat. Fashion a double boiler by
  placing a glass or metal bowl over * not in * the pot of
  simmering water. In the bowl, off the heat whisk the egg
  yolks, wine, mustard, lemon juice, and hot sauce until
  light and frothy.
  
  Place the bowl over the barely simmering water and
  continue whisking until the mixture thickens and more
  than doubles in volume, about 4 or 5 minutes. Remove the
  bowl from the heat and whisk for a few moments. Slowly
  begin adding the melted butter in a steady stream,
  whisking continuously.
  
  Once all the butter has been incorporated, slowly whisk
  in the lemon juice. If you feel the sauce is a bit too
  thick feel free to slowly whisk in a few drops of warm
  water.
  
  Serve immediately or keep warm for a few minutes by
  covering it and placing it over the warm water, leaving
  the heat turned off beneath the water.
  
  Build a steamer with two pots nested together over
  medium high heat and steam the asparagus spears until
  bright green and tender, 5 minutes or so. Plate, top
  with generous spoonfuls of hollandaise and serve.
  
  RECIPE FROM: http://www.foodnetwork.ca
  
  Uncle Dirty Dave's Kitchen
 
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