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Asparagus with Hollandaise

This is a simply delightful way to eat asparagus on a summers afternoon with a glass of white wine. Try it with some good quality cured ham and some sharp, salty cheese such as Parmesan, pecorino or a mature cheddar.

Hollandaise sauce is a great one to master. It will impress everyone when you can pull it off first time (thankfully I managed it in front of Liam) . A helpful tip when making Hollandaise is to have a bowl or jug of cold water to hand. If the sauce starts to thicken to much, or split add a tbsp of your water.



1 pack of asparagus, woody stems removed

2 egg yolks

250g butter

1 tbsp white wine vinegar or cider vinegar



You will need two pots of water brought up to boil. One needs to be wide enough to fit the asparagus comfortably, the other needs to be able to hold a glass (preferable) or metal mixing bowl. If you are using a metal bowl, don’t forget it will get hot, so have a dry tea towlel to hand.


Melt the butter in a plastic measuring jug in the microwave for 1 1/2 minutes or until you have golden liquid butter sitting on white solids.


Place the egg yolks into the mixing bowl along with a tbsp of water and a pinch of salt. Whisk together until you have a thick, pale base.


Place the bowl on the pot and reduce the heat. Whisk continuously as you add a a few drops of the liquid (clarified) butter. Ensure it is fully incorporated then add another couple of drops. Keep whisking and adding the clarified butter a few drops at a time for another minute or so.


Remove the pan from the heat, continuing to whisk all the time. Slowly trickle the clarified butter in working the fresh, melted butter into the sauce. If the sauce starts to thicken too much add a little water. Continue this process until all the clarified butter is used and you are left with the white solids.


Continue whisking and add a tbsp of white wine vinegar or cider vinegar. Season with salt and pepper. You should have a sauce the same consistency as thick custard. Cover with cling film so that the cling film is in contact with the surface of the sauce which will prevent a skin from forming.


Blanch the asparagus in rumbling boiling water for 1 minute, strain and transfer to a warm plate. Spoon on your Hollandaise sauce and serve.

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