Pan-roasted asparagus with dill hollandaise sauce Recipe - Los Angeles Times
COME this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet of...
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Cooking tools:
- Blender
- Saucepan
- Mixing bowl
- Whisk
- Skillet
- Stove
- Serving platter
- Measuring spoon
Ingredients
- 4 egg yolks
- 2 sticks butter, melted
- 1 1/2 teaspoons lemon juice
- Fine sea salt
- Freshly ground white pepper
- 1/8 cup finely chopped fresh dill
- 1 tablespoon olive oil
- 1 1/2 pounds asparagus, ends trimmed
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