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Asparagus with Rhubarb Hollandaise
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
I have a weakness for a good hollandaise, especially when it’s served with asparagus in season. At the same time, rhubarb comes into its own, and its fruity acidity replaces a traditional wine or vinegar base for this warm, buttery sauce.
Ingredients
| fresh asparagus |
Method
Bring a pot of water to a boil and salt generously. Trim the asparagus and blanch, uncovered, until tender (check by tasting as the time will vary depending on its thickness). Once tender, drain then shock the asparagus in a bowl with ice and water to halt the cooking process. Strain and chill the asparagus until ready to serve.
For the hollandaise, stir the rhubarb, sugar, and tarragon