Asparagus with Rhubarb Hollandaise


2 lbs fresh asparagus Hollandaise: 1 1/4 cups finely diced rhubarb 1/3 cup sugar 2 sprigs fresh tarragon 2 large egg yolks 3 Tbsp lemon juice cup melted butter salt & pepper butter, for saut pan chopped chives, for garnish


Bring A Pot Of Water Up To A Boil And Salt Generously. Trim Asparagus And Add To Water. Blanch, Uncovered, Until Tender (check By Tasting – Time Will Vary Depending On Thickness Of Asparagus). Once Tender Drain And Shock In A Bowl With Ice And Water

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