lately I’ve been making a lot of hollandaise sauce for asparagus after my step dad bought 90 pounds of it for 3$ at PBR Auction. So I decided I’d share my recipe for all those asparagus lovers like me.
1/2 cup of soft butter (not melted)
1 1/2 tablespoons of lemon juice (or however much you want since I like mine quite lemon-y)
3 egg yolks
Put everything together in a microwave-safe bowl and give it a good stir. microwave your mixture for 15 seconds at a time stirring in between each microwave. It will seem quite lumpy at first but after about 3 or 4 times it will start to turn more into a thick sauce. if you like it runnier add more butter and/or lemon juice to your sauce.
My favourite way to have asparagus is to steam it in the microwave for 3-5 minutes so it is still crisp then put hollandaise sauce on it.
There isn’t much of a recipe for this but it’s still really good. We start off with about four tomatoes cut into small cubes, add a bit of olive oil and 2 table spoons of the Epicure Bruschetta spices. Adding crumbled feta is optional but our family likes it better with it. and with that it’s ready to eat on crackers or toast or whatever you want.
1 1/2 pounds potatoes (about 8 small), sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup butter
Place potatoes in a large pot with enough water to cover them and add one teaspoon of the salt. Bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes. Meanwhile place the remaining salt, pepper, garlic powder sour cream, parmesan cheese and butter in the bowl of an electric mixer. When the potatoes pierce easily remove from heat and drain. Add the potatoes to the other bowl and mix on medium speed until smooth.
These potatoes were so good that I forgot to get a picture of them until after everybody ate.