Spring Asparagus with Umami Hollandaise Sauce

Fresh spring asparagus requires only a short boiling time. The savory touch of Kayanoya Original Vegetable Stock Powder enhances the flavor, while an easy hollandaise sauce brings out the natural taste of the ingredients.

2-3 Servings

6 asparagus spears
[A] 1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
[A] 2 egg yolks
[A] 1 tbsp lemon juice
2.1 oz butter

Directions

Place the butter in a bowl, cover with plastic wrap, and microwave at 600W for 1 minute.
In a separate bowl, mix [A], then gradually add the warm melted butter from step 1, stirring until thickened.
Trim 1/2 inch off the bottom of the asparagus, peel the lower part with a peeler, and boil in salted water. Rinse under cold water to cool.
Arrange the asparagus on a plate and drizzle with the sauce from step 2.

Tip: Quickly mixing the hot, microwaved butter with the egg helps create a smooth, thick texture.