“Deviled” Asparagus

Preparation

This gorgeous side dish might look fancy, but thanks to HexClad’s multi-tasking steamer basket and an easy blender hollandaise sauce, it comes together in just 35 minutes. The short-cut hollandaise is pretty classic in flavor, but feel free to play around and make it your own by swapping in hot sauce, an infused vinegar, or even another citrus instead of lemon.

*This recipe originally ran stateside on HexClad.com. 

1. Prepare a small ice bath. Fill a HexClad 8QT/7.5 L Hybrid Stock Pot with 1½ inches/4cm of water and bring to a boil over high heat. Place a steamer basket in the pot and add the whole egg, cover, and cook for 12 minutes. Turn off heat and transfer egg to prepared ice bath. Let cool for 5 minutes, then drain and peel right away. Using the small holes on a box grater, grate hard boiled egg. 
2. Return water in pot to a boil. Stack trimmed asparagus in steamer basket. Cover and cook until asparagus is crisp-tender, 3 to 4 minutes.
3. Meanwhile, in a HexClad 1QT/1 L Hybrid saucepan, melt butter; keep warm.
4. In a blender, puree egg yolks with lemon juice, cayenne pepper, and 1 teaspoon of salt until smooth. Remove cap from blender lid and, with the blender running, gradually stream in hot melted butter until you have a smooth, thick sauce. If your Hollandaise looks too thick, gradually add warm water 1 tablespoon at a time to thin it out. Season with more salt, if needed. You should have about ⅔ cup/160ml of hollandaise. 
5. To serve, arrange warm asparagus on a large plate or platter and drizzle with hollandaise. Scatter grated egg over top and garnish with paprika, dill, and chives. Sprinkle with flaky sea salt and serve right away.