Spargel - White Asparagus With Easy Hollandaise Sauce

• extra virgin olive oil (or unsalted butter)↗3 tablespoons
• white asparagus, washed and trimmed↗2 lbs
• fresh lemon zest1⁄4 teaspoon

  finely chopped

• fresh squeezed lemon juice↗2 -3 teaspoons
• kosher salt↗1⁄2 teaspoon
• white pepper (optional)1⁄4 teaspoon

  optional

• fresh snipped parsley, optional to serve
• fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
• Easy Hollandaise Sauce
• butter (1 stick)↗1⁄2 cup
• large egg yolks↗4
• heavy cream (or whipping cream)↗1⁄2 cup
• lemon juice (to taste)↗2 tablespoons
• sugar↗1⁄4 teaspoon
• Dijon mustard↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.

2. 2

   Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.

3. 3

   Arrange on serving platter and squeeze with fresh lemon juice.

4. 4

   Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).

5. 5

   Remove butter from the microwave and stir until completely melted.

6. 6

   Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.

7. 7

   Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.

8. 8

   Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.

9. 9

   NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.