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    Asparagus with Hollandaise Sauce

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    Asparagus with Hollandaise Sauce

    Celebrate the all too short English asparagus season by serving it with the classic accompaniment - silky smooth hollandaise sauce.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4

    Ingredients

    • 500g asparagus spears, trimmed
    • 3 large egg yolks
    • 2 tbsp white wine vinegar
    • 250g pack Anchor New Zealand Butter, cut into small pieces
    • ½-1 tsp lemon juice

    Method

    1. Bring a wide pan of water to the boil. Remove any woody ends from the asparagus (see Cook's tips) and discard. Add the spears to the pan. Cover with a lid and cook for 3-4 minutes, depending on the thickness. To test if they are done, pierce the thickest part of a spear with the tip of a sharp knife: it should be just tender. Drain.
    2. Meanwhile, place the egg yolks and vinegar with a little seasoning in a blender or food processor and pulse briefly to mix.
    3. Heat the butter in a small pan until melted and beginning to bubble. With the motor switched on, pour the butter into the processor or blender in a slow, steady stream, stopping when you come to the white milky liquid at the base of the pan - this can be discarded. The sauce should be thick and glossy.
    4. Add the lemon juice to taste and more seasoning as required. Divide the asparagus between four plates. Pour over the hollandaise sauce and serve immediately, topped with freshly ground black pepper.

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    Cook's tips

    To remove any woody ends from the asparagus, bend the end of the spears. They will snap readily at the point where the woody part begins.

    If the sauce separates, add it drop by drop to a spoonful of wine vinegar in a clean bowl, whisking hard until it re-thickens.

    Safety note
    This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people, or those whose immune systems are weak.

    The lion symbol is your assurance that the eggs are from hens which have been vaccinated against salmonella and are produced to the highest standards of food safety in the world.

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