Cooked Asparagus with Hollandaise Sauce

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this boiled asparagus with Hollandaise sauce with me. I believe that it will taste even better when you do it yourself!

1. Cut the butter into small pieces, put it in the pot, melt it over low heat, and do not stop stirring in the middle

2. After the butter is completely melted, stop stirring. If you see whey suspension precipitate, scoop it out with a spoon.

3. At this time, the milk solids settle at the bottom of the pot and begin to coagulate due to the heat. Stop stirring and let it continue to cook for about 5 minutes. When the color of the butter turns dark brown and translucent, turn off the heat and let it sit for 1 minute.

4. Find a clean bottle and pour the butter into the bottle. Be gentle and don't pour any solid objects into it. After cooling, store in the refrigerator and it can be stored for 6 months

5. The best way to peel asparagus is to place the asparagus flat on the cutting board, hold the asparagus head with one hand, and use the other hand to hold the peeling knife, starting from the asparagus head and scraping towards the end.

6. Find a large pot, put water in the pot, add a little salad oil and salt, and when the water boils, throw the asparagus into the pot, cook for 5 seconds, and immediately put it in a basin of ice water to cool. The asparagus made in this way tastes sweet and crisp.

7. Turn on medium heat, put a small soup pot on the stove, add crushed white pepper, stir-fry for a few times, when the pot starts to get hot, add a mixture of white wine vinegar and water, turn off the heat

8. After the pepper vinegar water has completely cooled, turn on low heat again and slowly add the vinegar water to the egg yolks in several portions, stirring constantly.

9. Raise the temperature of the fire slowly and do not exceed 65 degrees. Use a whisk to stir carefully during the process. This will take about 6 to 8 minutes.

10. Remove the pan from the heat, and without stopping stirring, slowly pour the warm brown butter into the egg mixture, and use your other hand to whip vigorously until it becomes sticky.

11. Filter the prepared Hollandaise sauce and remove the crushed pepper

12. Put the Hollandaise sauce in a bowl, cover it with a safety film, pour in the lemon juice and stir well before serving.

The recipe for boiled asparagus with Hollandaise sauce described above may be simple, but with your extraordinary understanding, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.