Asparagus with Hollandaise Sauce

Ingredients for 4 people:

• 8 white asparagus
• Salt
• 120 g butter
• Juice of one lemon
• white pepper
• 1 egg yolk

Preparation:

1. Peel the asparagus, remove about two centimetres of the base (the woody part).
2. Place them in the steamer basket and salt them.
3. Fill the mixing jar with 500 g of water. Remove the lid and place in the steamer basket.
4. Heat on speed 1, 120 degrees, 10 minutes.
5. Check if the asparagus is soft. If necessary, let them cook a little longer.

Prepare the Hollandaise sauce:

1. Melt the butter in the mixing jar: select “sauce”, speed 1, 80 degrees, 5 minutes.
2. Remove the butter from the jar and decant it to remove the white part. Set aside.
3. Put the butterfly accessory in the mixing jar.
4. Add the egg yolk with 10 g of water in the jar. Add the lemon juice and season with salt and pepper.
5. Select “sauce”, speed 1, 50 degrees for 5 minutes.
6. Open the mixing jar lid a little and gradually pour in the still liquid butter until the mixture binds together like a mayonnaise.
7. Carefully remove the sauce from the jar.
8. Coat the asparagus with the sauce and cook au gratin in the oven at 180 degrees.