![\"\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2017\/04\/Asparagus-300x199.jpg\")
\nPhoto from Simply Recipes<\/a>.<\/p>\n
For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan \u2013 yum!<\/p>\n
Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I\u2019ve got a Quick and Easy Blender Sauce<\/strong> recipe that will have you serving up this classic combo in no time.<\/p>\n So pick up some asparagus while the season is prime! \u2013Kathy<\/p>\n Quick and Easy Blender Hollandaise<\/strong> Makes 1 cup<\/p>\n 1\/2 cup (1 stick) butter In a small saucepan, heat butter over medium heat until bubbling and hot<\/u> (but not brown). Or heat to bubbling in microwave.<\/p>\n While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.<\/p>\n When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.<\/p>\n Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water. Recipe by Kathy Casey Food Studios\u00ae for Sunkist\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":" Asparagus \u2013the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or saut\u00e9ed; in soups, salads, or as a delicious side. Although a lot of people have the perception that skinny asparagus is preferable, I don\u2019t agree! The thicker stemmed fat ones are much better in flavor. Just give it a rinse, […]<\/p>\n","protected":false},"author":6,"featured_media":6317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,11355,57,1,4,11,11378],"tags":[1095,2643,1510,2593,2022,11687,324,308,11464,11688,11456,1080,10263,1093],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\n\n\t\n
\nThe entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks \u2026 and of course Eggs Benedict!<\/p>\n
\n1 tablespoon cream cheese
\n3 egg yolks or 1\/4 cup pasteurized egg yolks
\n2 tablespoons freshly squeezed Sunkist\u00ae Lemon juice
\n1\/4 teaspoon salt
\nDash of hot sauce<\/p>\n
\nSunkist Tips:<\/strong>
\n-Add in some lemon zest at the end for extra lemony flavor!
\n-Add 2 to 3 teaspoons of minced fresh tarragon or chives.<\/p>\n