Stone Crab with Hollandaise & Grilled Asparagus


Asparagus, rough ends trimmed
olive oil
Kosher salt
picked stone crab meat
chives, sliced thin

Grill the asparagus on a hot grill or grill pan just until tender.  Season with salt.

2 egg yolks
½ teaspoon Dijon mustard
1 tablespoon water
juice of 1 and a half lemons
1½ sticks of butter (6 ounces), melted to 250˚F

Combine the egg yolks, Dijon, water and lemon in a tall-sided container.  Using a stick blender/immersion blender combine everything.  While the blender is on, carefully and slowly pour in the butter.  Blend until well mixed and creamy.  Season to taste with salt.  Serve with grilled asparagus and stone crab meat.