Saturday, May 10, 2008
Asparagus with foaming hollandaise sauce
This hollandaise sauce comes to us courtesy of John Tovey, the very same as mentioned below in Alexander’s rib of beef recipe.
You will need:
200g asparagus spears per person
For the Hollandaise sauce:
3 egg yolks
1 tbsp wine vinegar
2 tbsp lemon juice
Pinch of salt
Trim the woody ends of the stalks of asparagus and place in a steamer. I personally don’t peel the stalks though some people prefer to do so. Sprinkle with a little salt and steam for about 8 mins.
Heat the vinegar and the lemon juice (I do this in a microwave). Melt the butter in a saucepan over a medium heat.
Put the yolks and salt in a food processor and turn on. With the motor still running add the lemon juice/vinegar. Then in a slow steady stream add the hot butter. Viola, that’s it; simple and really yummy.
Line the cooked asparagus on a flat plate, pour over some hollandaise sauce and put the rest in a bowl on the side. If you are feeling really decadent top with a soft poached egg! Do what the Germans do and serve with some cook smoked ham and some lovely new potatoes.