Asparagus with Hollandaise
Cook Time 15 minutes
Servings 4
Ingredients
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
Method
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.