VegBox Recipes

Asparagus & Hollandaise Sauce

This is perhaps one of the most indulgent ways of enjoying asparagus. But as the season doesn't come round very often, a little of something naughty every now and then is probably ok?!?
 
 

Ingredients

Serves 4

  • About 500g asparagus spears
  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 100g butter (unsalted, if possible
  • 1 tablespoon water
  • salt & pepper to taste
 

Method

  1. Wash the asparagus spears thoroughly, to make sure any grit has been removed from the flower head at the top.

  2. Hold the spear with one end in each hand. Bend the spear gently until it breaks. This removes the woody end. (Can be used in stocks or soups).

    Note: this is useful to do on later-season, thicker spears, but probably not necessary on early-season thin spears.

  3. Meanwhile, put an inch of water into a saucepan and bring to the boil. Simmer gently. Put a small mixing bowl on top of the saucepan. The bowl should be big enough to seal the edges of the pan, but without its base touching the boiling water.

  4. Put the egg yolks, water and half the lemon juice into the bowl. Whisk until the egg yolks start to thicken.

  5. Add the butter, a little at a time. Whisk well each time.

  6. The sauce will gradually continue to thicken. then add the remaining lemon juice. Season with salt and pepper to taste.

  7. Arrange the asparagus spears on individual plates and drizzle the sauce over the top.
 

Time From Cupboard-To-Table

10 minutes.
 

Notes & Variations on Asparagus & Hollandaise Sauce

Keeping this dish simple is the essence of its popularity. However, you could add some fresh, chopped herbs to the sauce, if you want.

 
 
 

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