St. Francis Winery & Vineyards

Recipes

Asparagus with Hollandaise Sauce Suggested Wine: Chardonnay

Ingredients:	1 pound asparagus 4 egg yolks 1 cup butter Juice of 1 lemon Salt to taste

Directions:	Clarify the butter by melting it in a small saucepot, over a medium-high flame, until the butter foams and becomes clear. Be careful not to burn the butter. Place the yolks and lemon juice with ¼ cup water in a metal mixing bowl. Simmer water and yolk mixture. Wisk until it doubles in volume, becomes thick and turns lemon yellow. Slowly whisk in the butter. (Do not overheat the yolks or they will cook and you will have scrambled eggs!) Hold the hollandaise in a warm place in the kitchen. (If the sauce becomes cold you cannot re-heat it, if the sauce gets too hot it will “break,” the butter will separate.) If the asparagus are big you will want to peel them with a vegetable peeler. Remove any tough parts. Blanch the asparagus in boiling salted water. Drain and serve with hollandaise sauce.