ASPARGUS WITH HOLLANDAISE SAUCE (for six)
¼ cup white wine vinegar
¼ cup dry white wine
10 black peppercorns
1 large shallot, finely chopped
8 egg yolks, beaten
1 cup unsalted butter, melted and cooled
kosher salt, to taste
Tabasco sauce, to taste
1 teaspoon fresh lemon juice
1-1/2 pounds asparagus, woody stems removed
1. Put vinegar, wine, peppercorns and shallots into a large skillet over medium high heat; simmer until reduced to about 2 tablespoons, 5 to 6 minutes. Strain reduction through a fine mesh sieve and let cool.
2. Pour water into a medium pot until it reaches a depth of about 2 inches and bring to a simmer over medium heat. In a large bowl, whisk together the reduction, yolks, butter, salt and Tabasco. Set bowl over pot; the bottom should not tough the water. Whisk mixture until thick, 4 to 5 minutes (don’t be alarmed if it looks curdled). Remove bowl from heat, add lemon juice and ¼ cup warm water and whisk until smooth. Keep warm.
3. Bring a large pot of water to a boil over high heat. Add asparagus and cook until just tender, about 4 minutes. Drain and transfer to a serving platter. Pour sauce over asparagus and serve.
from Andre Baranowski, Saveur Magazine, February 2, 2009