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Bring 4 quarts of water with some Kosher salt and 1 tablespoon Fustini’s Sicilian Lemon balsamic to a boil and drop in the prepared asparagus spears and poach for 6 minutes. Immediately remove from water and drain briefly on paper towels. Drizzle the Fustini’s Single Varietal olive oil over the hot asparagus and place several on serving plates. Top with Sauce Hollandaise and serve.
Melt butter in a small saucepan and set aside, keeping warm. Place egg yolks into medium size metal bowl and whisk until thickened – 2 to 3 minutes. Add the Fustini’s Sicilian Lemon Balsamic Vinegar and the hot sauce, place over a pan of simmering water, and cook until the bottom of the bowl is too hot to touch. Add the tablespoon of chilled butter and stir until fully melted. Add the heavy cream and remove from the heat. Whisk the melted butter into the sauce in droplets and season with salt and pepper. Serve the Hollandaise immediately.
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