- 3 tablespoons extra virgin olive oil (or unsalted butter)
- 2 lbs white asparagus, washed and trimmed
- 1⁄4 teaspoon finely chopped fresh lemon zest
- 2 -3 teaspoons fresh squeezed lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper (optional)
- fresh snipped parsley, optional to serve
- fresh small fresh edible flower, optional to garnish (such as violets or
- Johnny jump-ups)
- Sauce Hollandaise:
- 1⁄2 cup butter (1 stick)
- 4 large egg yolks
- 1⁄2 cup heavy cream (or whipping cream)
- 2 tablespoons lemon juice (to taste)
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon Dijon mustard
- Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally.
- Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
- Pour warm sauce over the cooked white asparagus and serve at once.
- Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
- Tip: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.