Steamed Asparagus with Chobani Hollandaise

Preparation

Step 1

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

Step 2

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

Step 3

Set bowl over the simmering water with 2 inches of 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.