Asparagus with Hollandaise Sauce

Method

1. 1
   • asparagus 500 g

   Trim the asparagus — Bring a large pot of salted water to the boil. Trim the woody ends from the asparagus spears.

2. 2
   • asparagus 500 g

   Cook the asparagus — Cook the asparagus in the boiling water for 4-6 minutes until just tender but still bright green. Drain well.

   ⏱5 min
3. 3
   • egg yolk 3
   • lemon juice 1 tbsp

   Whisk the egg yolks — Meanwhile, whisk the egg yolks with the lemon juice and a splash of water in a heatproof bowl set over a pan of gently simmering water, until pale and thickened.

   ⏱3 min
4. 4
   • butter 150 g
   • salt to taste
   • white pepper to taste
   • cayenne pepper 1 pinch

   Whisk in the butter — Remove from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is thick and glossy. Season with salt, white pepper and a pinch of cayenne pepper.

5. 5
   • asparagus 500 g

   Plate with hollandaise — Arrange the asparagus on plates and spoon the hollandaise sauce generously over the top. Serve immediately.