Steamed Asparagus with Chobani Hollandaise


Step 1

Steam asparagus until tender, 4-6 minutes, then plunge into ice water and transfer to a paper towel-lined plate.

Step 2

Bring 2 inches of water in a medium saucepan to a simmer over medium-high heat.

Step 3

Whisk Chobani, egg yolks, lemon juice, mustard, Tabasco, salt and white pepper in a large bowl.

Step 4

Set bowl over the simmering water (be sure bottom of bowl doesn’t touch the water), reduce heat to low and cook, while whisking constantly, until sauce thickens and is warm to the touch, 6-8 minutes. Spoon hollandaise over asparagus and serve.