ASPARAGUS W/HOLLANDAISE
Steps:
- SPREAD SPEARS IN A SINGLE LAYER IN A SHALLOW ROASTING PAN BAKING SHEET. DRIZZLE W/ OLIVE OIL, SPRINKLE W/SALT AND ROLL TO COAT THOROUGHLY. ROAST UNTIL LIGHTLY BROWNED AND TENDER, ABOUT 10 MINUTES, GIVING THE PAN A GOOD SHAKE HALFWAY THROUGH. MEANWHILE, PUT THE EGG YOLK, LEMON JUICE & CAYENNE IN BLENDER. PULSE A COUPLE OF TIMES TO COMBINE. PUT THE BUTTER IN SMALL BOWL AND HEAT UNTIL JUST MELTED. ADD MELTED BUTTER TO THE EGG MIXTURE, GRADUALLY TO BLENDER. MAKE A SMOOTH FROTHY SAUCE. ADD A TSP. OF WATER IF TOO THICK. SEASON W/SALT AND PEPPER. SERVE IMMEDIATELY OR KEEP WARM IN SMALL HEAT-PROOF BOWL SET OVER HOT WATER. SERVE OVER ROASTED ASPARAGUS ON SERVING PLATTER. GRIND A GENEROUS AMOUT OF PEPPER OVER TOP.
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