Asparagus and Hollandaise Sauce
It's asparagus season, so make the most of this home grown ingredient by teaming it up with this classic rich hollandaise sauce.
Ingredients
- 1 large bunch of asparagus
Hollandaise
- 3 large egg yolks
- 300g clarified butter
Gastric
- 4 tbsp white wine vinegar
- 6 white peppercorns
- Few sprigs tarragon
To serve
- 1 tsp chives, chopped
Method
To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks with the gastric in a food processor then add the butter in a drizzle, whisking continuously. Season.
Bring a large pan of salted water to the boil, blanch the asparagus for 2 minutes then drain.
To serve, put the asparagus on a plate, spoon over the sauce and sprinkle with chives.
Ingredients
- 1 large bunch of asparagus
Hollandaise
- 3 large egg yolks
- 300g clarified butter
Gastric
- 4 tbsp white wine vinegar
- 6 white peppercorns
- Few sprigs tarragon
To serve
- 1 tsp chives, chopped
Method
To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks with the gastric in a food processor then add the butter in a drizzle, whisking continuously. Season.
Bring a large pan of salted water to the boil, blanch the asparagus for 2 minutes then drain.
To serve, put the asparagus on a plate, spoon over the sauce and sprinkle with chives.
