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
175g butter
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.