Norwegian Salmon Béarnaise

Procedure

• Prepare the grill. 

Béarnaise

• Separate yolks from whites, reserving yolks. 
• Melt the butter.  
• Chop the tarragon. 
• In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. 
• While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm. 

Asparagus

• Blanch asparagus in salted boiling water until tender, about 2 minutes. 
• Reserve and keep warm. 

Salmon  

• Season salmon with salt and pepper. 
• Grill salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
• Divide asparagus onto 4 plates with place salmon on top and then spoon warm bearnaise over the salmon.  

Serving Suggestion:

• Serve with roasted potatoes.