directions
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1
Whisk together egg yolks, lemon juice, and salt
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2
Melt the butter in a double boiler Add the pesto to the butter, whisking constantly
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3
Slowly add the egg yolk mixture to the hot butter and pesto mixture
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4
Whisk continuously until thoroughly blended
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5
Taste and adjust for seasoning
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6
Serve immediately over steamed asparagus
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7
It is best to use the sauce immediately because the green color fades if the sauce is held
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8
Makes about 3/4 cup.
Steamed Asparagus With Pesto Hollandaise
ingredients
- 3 egg yolks
- 1-1/2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup Classic Basil Pesto (page 17)
- 1 pound of fresh asparagus