Source: Midwest Living


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Wash asparagus and snap off the woody bases, if necessary. In a microwave-safe 10x6x2-inch baking dish, arrange asparagus with tips toward the center. Add 2 tablespoons water.

  • Cover the baking dish with vented microwave-safe clear plastic wrap.

  • Microcook the asparagus on 100 percent power for 9 to 11 minutes or until crisp-tender, turning the baking dish once. Drain and keep warm.

Meanwhile, for hollandaise sauce:
  • In the top of a double boiler, combine the egg yolks, 1 tablespoon water, lemon juice, pepper, and a dash salt.

  • Add one piece of the butter or margarine. Place over boiling water (upper pan shouldn't touch water). Cook, stirring rapidly, until the butter melts and the sauce begins to thicken.

  • Add remaining butter, a piece at a time, stirring constantly. Cook and stir until thicker (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons hot tap water. Serve over asparagus. Makes 6 servings.