Asparagus with Hollandaise

Fancy Nany time! This sounds really difficult, but it really isn't bad! It is also not too expensive, so you can show off your culinary skills and it won't even cost you a whole lot!
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  • Asparagus:
  • 1 ½ lbs asparagus
  • 3-4 tablespoons olive oil
  • salt and pepper to taste
  • Hollandaise:
  • 4 egg yolks
  • 1 stick (or ½ cup) butter, melted
  • 1 tbs lemon juice
  • pinch of cayenne pepper
  • pinch of salt


Heat oven to 400. Snap the woody end off the asparagus by holding it in the middle and the thick end and bending. The stock will snap naturally where it should. Rinse the asparagus and put them in two 9x13 pans, then pour on the olive oil and sprinkle with salt and pepper. Mix it around to coat the asparagus with the oil, salt and pepper, then put the asparagus in the oven for 20 minutes.

In a blender, pour in your yolks and lemon and blend until it has doubled in size. Pour about 1/3 cup of water into the bottom of a double boiler or pot and bring to light simmer. Any more than this and you will end up scrambling your eggs instead of keeping them in a sauce. If you are using a double boiler, pour your egg mixture into the top pan, but if you don't have one, use a stainless steal bowl to put over your pot as a homemade double boiler. Whichever you used, place it over the simmering water and whisk. While whisking, very slowly add in your melted butter, about 1 tbs at a time. Add in your cayenne pepper and salt and continue to whisk until you begin to see ribbons in your mixture. Lay out your asparagus and serve with hollandaise either on top or on the side. If the sauce is too thick for your taste, whisk in tablespoons of warm water one at a time until it reaches your desired texture. Enjoy it! It will be tasty!!