Name: Asparagus Hollandaise
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: freshly ground white pepper; 3 small egg yolks; 200 g unsalted butter; 5 peppercorns; 1 bay leaf; a few sprigs of tarragon; 1 small shallot, peeled and chopped; 40 ml water; 40 ml white wine vinegar; salt; 1 kg medium asparagus

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This is a classic way to serve asparagus. Although not strictly British, hollandaise is one of those must-have sauces with hot asparagus. You’ll need to allow around 250g unprepared weight per person. Asparagus is normally sold in 500g bunches, so buy one for every two people, but watch out - the wrapper can cleverly conceal woody stalks.