INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More