Asparagus with hollandaise sauce

Boiled green asparagus with classic hollandaise sauce made from egg yolks, butter and lemon juice. An elegant accompaniment to Easter salmon or lamb.

Ingredients

• 500 g green asparagus
• 3 egg yolks
• 150 g unsalted butter, diced
• 2 tbsp lemon juice
• 1 tbsp water
• Salt and white pepper
• Cayenne pepper, optional

Method

1. 1Snap off the woody ends of the asparagus. Cook in salted water for 3–4 minutes until just tender but still with some bite. Refresh in cold water.
2. 2Melt the butter gently without browning. Skim and keep warm.
3. 3Whisk the egg yolks with the water and half the lemon juice in a metal bowl over a bain-marie on low heat. Whisk constantly until the mixture thickens and increases in volume, about 4 minutes. Do not overheat.
4. 4Remove from the heat. Pour in the melted butter in a thin stream, whisking constantly, until a thick glossy sauce forms.
5. 5Season with the remaining lemon juice, salt, white pepper and cayenne if using.
6. 6Serve the hollandaise warm over the freshly cooked asparagus.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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