Asparagus with Easy Blender Hollandaise Sauce

Instructions

1. Snap the ends off the asparagus where they break naturally, without wasting too much. Heat a pot of water for poaching your eggs and separately, heat a shallow amount of water in either a tall pot to cook the asparagus directly, or a wide one which will take a steamer on top that will hold the stems of asparagus.
2. Set the asparagus to steam, either with the bottom of the stems in a shallow amount of water or in a steamer, and steam for around 5-7mins, depending on thickness (keep a close eye on it). Remove once tender to a knifepoint.
3. Meanwhile, start on the hollandaise sauce – put the egg yolk into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
4. Next, poach your two whole eggs in slightly salted water until the whites are translucent and the yolks are still slightly soft.
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7. Visit Asparagus with Easy Blender Hollandaise Sauce for full instructions

Originally posted 2019-01-22 22:37:30.

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