![\"\"](\"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":1,"featured_media":32852,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11782,11760,11770,11775],"tags":[1035,2580,1453,2531,1971,11555,293,282,24,11556,9,10,20,1051,9941,1052],"class_list":["post-6316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-client-work","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","tag-asparagus","tag-blender","tag-butter","tag-cream-cheese","tag-egg-yolks","tag-hollandaise","tag-kathy-casey","tag-kathy-casey-food-studios","tag-komo-radio","tag-quick-and-easy-blender-hollandaise","tag-recent","tag-recipes","tag-sides","tag-spring","tag-sunkist","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6316"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6316\/revisions"}],"predecessor-version":[{"id":32853,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6316\/revisions\/32853"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/32852"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\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