Asparagus with Hollandaise Sauce

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             FOOD FUNNY
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Harriet St. Amant writes,

[A recent "Chronicle" by Marian Allen] reminded me of a story I heard
about my paternal grandfather. I was nine when he died and we didn't
live nearby, so I really didn't know him well, but Daddy told us that he
was a strict teetotaler. After his first heart attack, Grandpa was
prescribed a shot of brandy to be taken after dinner daily. He went to
the pharmacy with the "prescription." Of course, the pharmacist
suggested that he go next door to a liquor store, but Grandpa balked.
Finally the pharmacist agreed to "fill" the script. He went out his back
door and into the liquor store himself through its back door, bought a
bottle of brandy, and decanted it into pharmaceutical bottles, selling
it that way to Grandpa for almost twice what it cost him. Grandpa went
home and dutifully drank his shot every evening. After about two of
these excursions, Uncle Charlie offered to "refill" the prescription. He
cut out the middle man, went to the liquor store and decanted it
himself, saving a good bit of money. He did this until Grandpa died.

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             TODAY'S RECIPE
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This is another recipe that I included for a couple of reasons. One
reason is that I couldn't conceive of a list of my favorite dishes
without including asparagus at least once. The second reason is this
quick and easy version of Hollandaise sauce which I believe to be one of
a handful of truly essential recipes that every good cook should know.

Asparagus with Hollandaise Sauce

1 1/2 - 2 lbs (675 - 900 g) asparagus, trimmed
1 recipe Blender Hollandaise Sauce (see below)

Steam the asparagus until tender but still firm and bright green in
color. Transfer to a serving platter and spoon the Hollandaise sauce over them.
Serves 4 to 6.

Blender Hollandaise Sauce

(Note: This recipe does not multiply well. If you need more than 1 cup
make two separate batches rather than a double batch.)

1/4 lb (110 g) butter
3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste
A pinch of cayenne pepper (optional)

Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt and white pepper in the
container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow stream,
blending at high speed for approximately 30 seconds more. The sauce
should be smooth with no traces of unincorporated butter. If it is not,
replace the cover and continue blending until the butter is completely
incorporated, scraping the sides of the blender (with the motor off) if necessary.
Makes about 1 cup (250 ml).
Received on Thu May 21 19:54:51 2009