Asparagus and hollandaise sauce
British asparagus spears 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.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 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
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.
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.
Gradually add the melted butter, whisking constantly, until all the butter has been incorporated. Season.
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.
Typical values per serving when made using specific products in recipe