Here’s one more way you can serve the fresh, seasonal asparagus you’ll find in the grocery store this month – in a traditional manner, using hollandaise sauce, but with a kick – jalapenos!
As I’ve shared before, I did most of my growing up in New Mexico and I simply love anything and everything with a bit of heat from chile. This sauce is actually not very hot, but the little bit of spice makes it taste really special. Poured over freshly steamed asparagus, it makes a very elegant side dish for your Easter dinner – or any meal, for that matter.
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| These are eggs from my chickens - our smallest hen, Henrietta (yeah, I know, not too creative) lays the biggest eggs, which would be considered extra large if you bought them in the grocery store. |
Jalapeno Hollandaise Sauce
3 egg yolks
2 T. lemon juice (fresh is preferred but bottled will work if that’s all you’ve got)
2 T. chopped jalapenos (fresh or canned)
½ t. kosher salt
½ cup butter
Place egg yolks, lemon juice and salt in blender container. Heat butter until it bubbles but does not brown. Cover blender and blend yolks on high for 3 seconds. Remove the lid and pour in the butter with the blender still running, in a very slow stream (otherwise the hot butter will curdle the eggs). Add jalapenos, cover, and blend just until mixed. Serve at once or keep warm by immersing blender container in warm water. Makes 1 cup.
Tip: You can substitute red chile powder or chopped green chiles for the jalapenos, if you prefer.
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