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    Asparagus and hollandaise sauce

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    Asparagus and hollandaise sauce

    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.

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

    Serves: 4


    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


    1. To make the hollandaise sauce, place the vinegar and lemon juice in a small saucepan and bring to a simmer. Cook until reduced by about three-quarters, or until about 2 tablespoons remain.
    2. Add the reduced vinegar mixture to the egg yolks in a glass bowl, placed over a pan of simmering water, and whisk until thick and trebled in volume. 
    3. Gradually add the melted butter, whisking constantly, until all the butter has been incorporated. Season.
    4. Place the asparagus in a pan of boiling water, return to the boil and simmer for 3 ½ to 4 minutes, or until the asparagus is just tender, drain. Serve generously drizzled with the sauce.

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