Asparagus with Lime Hollandaise Pressure Cooker Recipe

Asparagus With Lime Hollandaise Pressure Cooker Recipe

Ingredients

SERVES 5 (sauce makes 1¼ cups) – Cooker: 5- to 7-quart – Time: 2 to 3 minutes at HIGH pressure

ASPARAGUS:

• 2 pounds asparagus, bottom 2 inches snapped off (use a vegetable peeler to peel the bottom of the stalk if large)
• 1 cup water

LIME HOLLANDAISE SAUCE:

• 4 large egg yolks
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• dash sea salt
• ground white pepper
• 1 cup (2 sticks) unsalted butter, melted and hot
• 1/3 cup sour cream (low-fat, IMO imitation sour cream, or creme fraiche acceptable)

Method

1. In a 5- to 7-quart pressure cooker, lay the asparagus spears in a flat pile on the steamer plate or stand them upright tied in one or two bunches with kitchen twine or foil
2. Add the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 1½ minutes for thin stalks, 2 minutes for medium stalks, and 3 minutes for giant fat stalks
7. Remove the pot from the heat and let stand 1 minute, no more
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. Transfer the asparagus to a serving platter
11. To make the sauce, place the yolks, lime juice and zest, salt, and pepper to taste in a food processor or a blender
12. Process to combine
13. With the motor running, add the hot melted butter in a slow, steady stream, drop by drop at first, until the sauce becomes creamy and thick
14. Whisk in the sour cream
15. Use immediately or hold in the top of a double boiler over low heat until serving time
16. Can be made the day ahead and reheated slowly in the double boiler
17. Drizzle the asparagus with the hollandaise
18. Serve immediately

Full List of Vegetables Recipes
Full List of Asparagus Recipes