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To prepare the Hollandaise sauce start by putting the egg yolks into a heavy saucepan on a low heat, or in a bowl over hot water. Add water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or of slightly ÔscramblingÕ, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. If the sauce is slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to coating consistency.
Trim the asparagus and cook in boiling water until a knife tip will pierce the root end easily. Meanwhile make the toast, butter it and remove the crusts. Place a piece of toast on a hot plate, place the asparagus on top and spoon a little Hollandaise sauce over it. Garnish with a sprig of chervil and serve immediately.
16-20 spears fresh asparagus
4 slices buttered toast
sprigs of chervil, to garnish
For the Hollandaise sauce:
2 egg yolks, free range
1/2cup butter, cut into dice 4oz/100g
1dsp cold water
1tsp lemon juice