A Jerry James Stone Recipe
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Ingredients
- 1 ½ pounds asparagus
- 2 egg yolks
- 1 teaspoon key lime juice
- 1 Stick butter, melted and hot
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- Pinch ground tumeric
Instructions
- Let’s blanch the 1 1/2 pound of asparagus. To begin, you are going to bring a pot of salted water to a boil. Add in the asparagus (trimming the ends first), and cook for about a minute and a half. It’s important to not over cook here. This method keeps the asparagus firm. The first visual sign that they are ready is their color; they turn a beautiful bright green.
- While the asparagus is cooking, prep a bowl of iced water to transfer the asparagus to. After that minute and a half of cooking, transfer the asparagus to the water to stop it from cooking. Once it is done chilling out, drain. You can see more about blanching asparagus in our How To section.
- Now let’s make some Hollandaise sauce. This is the easiest method you will ever find for making this somewhat persnickety sauce. You make it all in a blender. BOOM! Add your 2 egg yolks, 1 teaspoon key lime juice, 1/2 teaspoon salt, 1/2 teaspoon curry powder, 1/2 teaspoon ground cumin, and a pinch of turmeric to the blender. Blend until smooth. You can also use an immersion blender for this sauce, both work rather easily.
- Through the blenders opening, slowly pour in the stick of melted butter while the blender is running on low. I suggest having a towel in your other hand in case it splatters everywhere. This should take about a minute total to make.
- Serve the sauce over the blanched asparagus and enjoy! The sauce is enjoyed best when freshly made but can be made a few hours ahead of time, just keep it in a lidded pot near the stove.
