Asparagus with Orange Hollandaise

It is hard to believe that Easter is almost here. Where has the year gone?

I realize that my posts have been lacking recently, a lot of big things are in the works. One of them is that  my mom and I have teamed up with the folks at Real Butter and have been working with them and a handful of other bloggers on creating content for their Go Bold With Butter Blog. Over the following months, I will be sharing with you what my mom and I have been developing. Here is one that is a perfect side dish to any Easter Brunch!

 

Asparagus with Orange Blender Hollandaise

Serves 8-10

This sauce is best to serve immediately after making, but can be held for a short while in a double boiler over low heat.

 

Ingredients:

1 1/4 cups (2 1/2 sticks) unsalted butter
4 large egg yolks
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1/4 teaspoon kosher salt
Pinch cayenne pepper

2 pounds asparagus, blanched and cooled

Directions:

Warm glass blender container by filling with hot water. Let sit, while prepping other ingredients.

In a medium pot over medium heat, heat butter until it begins to foam. Once foaming, remove pot from heat and set aside to cool.

Empty glass blender and thoroughly dry. Add egg yolks, juices, and zest. Blend for about 15 seconds while adding melted butter in a slow steady stream, trying not to add the milk solids that have sunk to the bottom of the pot.

Tip: If your food processor has a hole on the stopper for creating emulsions, pour butter through that into the blender to control the stream.

Once butter is incorporated, remove blender canister and pour sauce into a glass or ceramic bowl. Season with salt and cayenne. Serve immediately over prepared asparagus.

 

Full Disclosure: Real Butter is compensating me for my efforts. The opinions expressed are my own.

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