Fresh asparagus from this week’s CSA share with easy homemade hollandaise sauce. To make the dish, roast the asparagus at 450° with a little olive oil, salt, and pepper. To make the sauce, put three egg yolks, 1 tablespoon lemon juice, and salt and pepper to taste in a blender. Blend on high for 30 seconds. Then, continue to blend the eggs as you slowly add a half a cup of melted butter and blend until thickened, about 30 or 40 more seconds. Taste, and add more lemon juice if you choose. Serve right away. enjoy!

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