Asparagus with Herby Hollandaise

Cook Time 45 minutes

Serves 4 as an entree

Ingredients

2–3 bunches white and/or green asparagus, woody ends trimmed

Tartare-Style Hollandaise

2 French shallots, 1 roughly chopped (for reduction) and the other finely chopped

3 tbsp white wine vinegar

3 peppercorns

3 egg yolks

150g butter, melted and warm

2 cornichons, finely chopped

1 tsp chopped capers

1 tbsp tarragon, finely chopped, plus extra to garnish

½ bunch chives, finely chopped, plus extra to garnish

Salt and pepper

Method

Bring a sauté pan of salted water to a simmer and add the asparagus. Cook for 3–5 minutes, until just tender. Drain on paper towels.

For the reduction, add the roughly chopped shallot, vinegar, and peppercorns to a small saucepan. Simmer until reduced to about 1 tbsp. Strain, pressing on the shallots.

For the hollandaise, whisk the egg yolks and 1 tbsp of reduction in a heatproof bowl over a saucepan of gently simmering water. Whisk constantly until slightly thickened.

Slowly drizzle in the warm melted butter, whisking continuously until thick, glossy and emulsified. Don't let the bowl get too hot, or the eggs will scramble. Add the French shallot, cornichons, capers, herbs and season with salt and pepper.  

Spoon the hollandaise onto plates. Top with the asparagus and garnish with extra herbs.