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4
Easy
20 min
By Fran Warde
Published 2009
Lightly cooked asparagus fresh from the fields is perfect served with this lemon hollandaise and will not disappoint.
Heat a large pan of boiling water, plunge the asparagus into it and simmer for 2 minutes until just tender. Drain the asparagus and lay on a clean tea towel to remove any excess moisture.
It is easiest to make the hollandaise sauce with a hand-held blender. Blend the lemon juice, egg yolks and seasoning together in a jug, then slowly pour in the melted butter, blending all the time unti