Green Asparagus with Hollandaise Sauce
1 bunch of Green or White Asparagus
1 tablespoon refined sugar
Trim the tough ends of the stalks.
Use a vegetable peeler in peeling the tough skin from the lower part of the stalks and remove the scales.
Wash and rinse well.
Place stalks in a deep large pot then add salt.
Bring to boil for five minutes uncovered until tender, but still little crisp.
Cooking depends on how the asparagus spears are.
Remove the asparagus to a serving dish.
For the sauce you need:
1/2 cup butter
1 tbsp. lemon juice
1/8 teaspoon salt
a dash of cayenne pepper or hot sauce
2 tablespoons hot water
fresh finely chopped parsley
Heat slightly butterfat in a saucepan until hot or foamy but not browned.
In a small bowl, whisk or beat the eggyolks with lemon juice, salt & cayenne pepper.
Gradually beat in butter then water.
Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
Served over the asparagus and garnish with finely chopped parsley.