Asparagus with Hollandaise Sauce and Asparagus Rolls

Ingredients

• 1 pound Asparagus spears
• 3 Egg yolks (For Hollandaise Sauce)
• 1 tablespoon Lemon juice (For Hollandaise Sauce)
• 1 cup Unsalted butter, melted (For Hollandaise Sauce)
• 1 pinch Salt (For Hollandaise Sauce and Asparagus)
• 1 pinch Black pepper (For Hollandaise Sauce and Asparagus)
• 4 Small rolls (For Asparagus Rolls)
• 2 cups Vegetable oil (For frying rolls)
• 2 tablespoons All-purpose flour (For White Sauce)
• 1 cup Milk (For White Sauce)

Instructions

1. 1Wash the asparagus and snap off the tough ends. Bring a pot of salted water to a boil.
2. 2Add the asparagus to the boiling water and cook for 3-5 minutes, or until tender-crisp. Drain well.
3. 3In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Season with salt and pepper.
4. 4Pour the Hollandaise sauce over the boiled asparagus and serve immediately.
5. 5Remove the centers from the small rolls, creating a cavity. Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the roll shells in the hot oil until golden brown. Drain on paper towels.
6. 6In a saucepan, melt 2 tablespoons of butter (not listed as ingredient, assuming from original white sauce recipe). Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper.
7. 7Cut the boiled asparagus into small pieces. Mix the asparagus pieces with the white sauce. Fill the fried roll shells with the asparagus and white sauce mixture. Serve immediately.