You can use the recipe search box below to find some tasty new recipes.

Asparagus with Hollandaise Sauce

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.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

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

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community


Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you