Urban Eats #25: Asparagus with Hollandaise

 
I am not sure what possessed me to make this. Probably the picture in my cookbook. It looked yummy and colorful and sort of fancy. And it was. My only complaint is that the asparagus got cold really fast, so you pretty much need to serve/eat this immediately. Like within minutes of making. Of course why wouldn't you-unless you have a weird thing with photographing your food so you can post about it on your blog. Nerd. 

Recipe (barely) adapted from Warm Asparagus and Egg Salad with Hollandaise in The Complete Vegetarian Cookbook

For the sauce: 6 ounces butter, 4 egg yolks and 1 tablespoon lemon juice.

You will also need: 2 (more) eggs, 10 ounces asparagus, pepper to taste.

 
Hard boil two eggs and place them in the refrigerator to cool. To make the hollandaise, melt butter in a large mug (in the microwave) and skim off any froth. In a small sauce pan whisk together the 4 egg yolks and 2 tablespoons of water (30 seconds). Over very low heat continue to whisk yolks for 2-3 minutes. Heat must be very low otherwise the eggs will scramble. Remove from heat and gradually add in butter, whisking together as you go. Stir in lemon.

Plunge asparagus into a pot of boiling water for 3-4 minutes until just tender. Pat dry. Serve with sauce and hard boiled eggs.