Asparagus with Hollandaise Sauce

This is a quick, easy, and tasty treat that could be served at any meal! The best thing about this dish other than how sumptuous it is, is it only takes fifteen minutes to create.


INGREDIENTS

1 bunch aspargus, trimmed (tip for trimming: bend the bottoms until they snap off to remove tough ends)

For the Hollandaise sauce
2 egg yolks
1 tablespoon lime juice
1-2 generous pinches of tarragon
salt and ground pepper
3/4 cup olive/canola oil mixture or 1 cup melted butter

Steam the asparagus for ~3-5 minutes - we think they are best when still crisp.

To make the Hollandaise, place all ingredients for the sauce minus the oil into a food processor or blender. Pulse briefly. Gently pour the oil mix or butter into food processor while blending continuously. The consistency of the sauce should be similar to yogurt however we have had batches that were somewhat runny but tasted just fine.

Serve the asparagus drizzled with Hollandaise sauce and enjoy!

Serves 2-4