Ingredients
1 1/2 lb. medium asparagus, washed and trimmed
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
1/2 onion, sliced thinly on a mandolin
1/2 c. cornstarch
2 large egg yolks
1/2 tsp. Dijon mustard
Juice of 1 lemon, plus 1 tsp. lemon zest
1/8 tsp. cayenne pepper
1/2 c. butter, melted
2 tsp. Freshly Chopped Parsley
Preparation
Step 1Preheat oven to 425°. Line half sheet pan with parchment paper and spread asparagus in a single layer on the parchment. Drizzle with olive oil and season with salt and pepper.Step 2In a medium pot filled with 3 inches of oil, heat to 365°. Meanwhile, line a plate with paper towels. Rinse onions in a bowl of cold water and pat dry to remove moisture, then add cornstarch to a mixing bowl and dredge onions. When oil has reached 365°, shake off excess cornstarch and add onions to hot oil in batches. Use a slotted spoon to carefully lower onions into oil; fry until golden brown, then remove from oil and drain on paper towels. Repeat process for second batch and season immediately with salt.Step 3After preheating oven, roast asparagus until fork tender, 13 to 15 minutes.Step 4In a blender, add egg yolks, mustard, lemon juice and zest, salt, and cayenne. Pulse a few times to combine and run blender until mixture is frothy. While blender is running, pour hot butter in a slow steady stream. (Sauce should be thick. If needed, add a splash of water to thin it out.) Serve sauce immediately or place in a glass or metal bowl wrapped in plastic. Place bowl securely on top of another bowl filled with warm water.Step 5Pour hollandaise sauce over asparagus and garnish with crispy onions and parsley.
