Asparagus with Gluten Free Hollandaise Sauce

Ingredients:

• 1 lb. fresh asparagus, ends removed* (thin ones are more tender)
• 4 egg yolks
• 1 teaspoon cream of tartar
• 1 teaspoon gluten-free apple cider vinegar (or lemon juice)
• 1/2 cup unsalted butter, melted (1 stick)
• 1 teaspoon agave syrup (optional)
• Sea salt and white pepper, to taste (use white pepper, if possible, so it will not be seen)

Instructions:

1. To cook the asparagus, either steam your asparagus in a colander over boiling water, covered; or boil in a large skillet until tender, 15-30 minutes, depending upon your tastes.
2. To make the hollandaise sauce, have all ingredients ready prior to beginning the hollandaise sauce. It's best to begin this sauce once your asparagus are almost cooked.
3. Turn the burner on medium-low, add butter and melt. Remove from burner (but do not turn it off) and let the butter cool for just a bit while you do the next step.
4. In a separate bowl whisk together egg yolk, vinegar, cream of tartar, salt and pepper.
5. Add egg mixture to pan and whisk rapidly and continuously.
6. Return to the burner and continue to whisk until thickened.
7. Serve immediately, by topping each plated portion with a bit in the center of the asparagus. Set more aside in a gravy boat or other container for guests to help themselves.

Tips

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