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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement