Alastair Little, Richard Whittington

Roast Asparagus with Hollandaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Hollandaise, a rich butter sauce, is a classic accompaniment to boiled asparagus. The first thin green stems do cook well on a raised grill pan or may be roasted. Grilling is very brief, turning the asparagus with tongs until they wilt and acquire the distinctive dark striping from the red hot grill ridges.

Ingredients

  • 1 kg/ 2¼ lb asparagus
  • about 6 tablespoons olive oil

Method

Preheat the oven to 250°C/475°F/ gas 9. Select a roasting tray which will just hold the asparagus in a single layer. Trim the asparagus.

Start making the hollandaise: bring a pan of water to a simmer. Have ready a bowl which can sit over the water.

Melt the butter in a