1 1/2 lb. asparagus
1 egg yolk
1 T. lemon juice
1/2 t. grated lemon zest
1/4 t. pepper
1/8 t. salt
1/2 c. butter or margarine, melted
3 scallions, parboiled, and sliced lengthwise

Bring large pot of salted water to a boil. Bend bottoms of asparagus stalks to break off woody stem ends; discard ends. With kitchen twine, tie asparagus into 6 bundles. Drop into boiling water and cook until just tender (6-8 minutes). Remove, preferably with tongs, and drain. In heatproof bowl, over simmering water, combine egg yolk, lemon juice, zest, pepper and salt. Cook, whisking constantly, until mixture just thickens (1-2 minutes). Remove from heat. Gradually whisk in butter very slowly until smooth and emulsified. Tie scallions around asparagus bundles; remove twine. Serve sauce over asparagus.
(Serves 6)

Asparagus With Hollandaise Sauce recipe from our July 1996 Menu Minder.

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