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Asparagus with Hollandaise Sauce
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Celebrate the all too short English asparagus season by serving it with the classic accompaniment - silky smooth hollandaise sauce.
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.
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.
Typical values per serving:
This recipe was first published in May 2004.