by Chef Matthew Krenz

Working brunch service in a restaurant was always a mixture of joy and chaos. The constant flow of people kept the kitchen focused on the task at hand, and many days ended with high fives or the occasional tear. Learning how to make a basic hollandaise is a great way to impress guests and may even help you understand the finicky nature of a mother sauce. This tweak on a classic adds a touch of brightness and heat to elevate its original version. Make sure to taste the sauce while you season it, and be careful not to over season it with salt — there’s no going back after that.

Grilled Asparagus with Calabrian Chili Hollandaise 
Serves 6-8

2 bunches asparagus 
2 tbsp avocado oil
1 tbsp extra virgin olive oil, to finish
Salt and pepper to taste

1. Preheat a cast iron griddle or grill to  medium high heat. 
2. Snap a piece of asparagus and place next to the bunch, then cut at that length across each bunch. Try to pick similar sized asparagus, as this will greatly impact cooking time and hopefully keep you from overcooking your asparagus. 
3. Toss your trimmed asparagus with a touch of salt and avocado oil. 
4. Using tongs, put your asparagus in a single layer on your grill/griddle. Cook until tender, about 2-3 minutes total. Drizzle with a touch of extra virgin olive oil and serve immediately.

Calabrian Chili Hollandaise
Makes 8-10 oz.

1 c. ghee, melted
2 tbsp water
3 egg yolks
1-2 tbsp calabrian and garlic purèe
½ lemon, juiced (may use more if preferred)
salt to taste

1. Place a double boiler over medium to medium high heat, using a tempered glass or stainless mixing bowl  on top. 
2. Add water and egg yolks to the mixing bowl and whisk constantly until fluffy and roughly doubled in volume.
3.  Remove from heat and slowly whisk in the melted ghee or clarified butter a little at a time, whisking to make sure it doesn’t break. 
4. Whisk in calabrian purèe, lemon, and salt to taste. Serve immediately.

Poached Eggs
6-8 eggs

6-8 eggs, cracked into individual ramekins
1 qt. water
¼ c. white wine vinegar

1. In a saucepan, bring a quart of water up to a boil and reduce to a poach. 
2. Add your vinegar. 
3. Stir water with a spatula or spoon in a clockwise motion to get the water spinning. 
4. Add one egg at a time, cooking 2 at a time until you feel more comfortable and know when to pull them out. 
5. Once cooked to taste, remove from using a slotted spoon and pat dry with a paper towel or similar. Serve immediately. 

To plate

1. Lay your asparagus down in a circular pattern, building each stalk off of the other to form a nest. 
2. Leave enough room in the center to place a poached egg.
3. Drizzle the sauce over the egg, allowing a little to pool out to the edges of the asparagus.
4. Use a touch of the oil from the Calabrian Chili and garlic purèe to drizzle as a garnish.
5. Serve immediately.

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