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Asparagus and hollandaise sauce
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The British asparagus spears in our TV advert, filmed during the very short season from April to June, take centre stage in this classic dish that's on the table in 15 minutes. Serve them with a generous drizzle of this indulgent sauce. You can taste when it's perfectly in season.
2 x 400g British asparagus, trimmed
For the hollandaise sauce:
50ml white wine vinegar
½ lemon, juice
4 No.1 Longstock Gold eggs, yolks only
250g unsalted butter, melted
Typical values per serving:
This recipe was first published in May 2021.