Asparagus with Hollandaise

Cook time 15 minutes
Servings 4


2 bunches thick asparagus, woody end peeled with a speed peeler and then trimmed

For the hollandaise

1 tbsp lemon juice

1 tbsp white vinegar

2 egg yolks

200g butter that has been clarified

Pinch cayenne pepper

Salt & white pepper

Asparagus with Hollandaise


To make the hollandaise sauce, put the eggs and vinegar in a large glass bowl. Place this over a pot of gently simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Remove the bowl from the heat now and slowly trickle the clarified butter into the yolk mixture, whisking continuously. Occasionally place the bowl back over the simmering water. The mixture should now be thick and glossy. If the sauce is too thick add one tablespoon of water. Season the sauce well with salt, pepper, cayenne and lemon juice. Keep in a warm place.

Bring a large sauté pan of salted water to the boil. Add the asparagus spears and cook for 3–4 minutes until just tender, remove with tongs and drain on paper towel.

Place a generous pool of hollandaise on to a plate and pile asparagus on top with an extra pinch of cayenne.