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Asparagus hollandaise
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Jun Tanaka
Published 2010
This is the classic way to eat asparagus. Making hollandaise sauce can seem like a daunting task but this is an easy method. The secret is to add the melted butter very slowly. Hollandaise is such a versatile sauce that once you’ve mastered it, you’ll be eating it with everything!
Ingredients
20 250 g 3
Method
- Trim away the hard root of the asparagus about 2 cm from the bottom. Peel using a potato peeler by holding the tip with one hand and running the peeler along the stem.
- Put the butter into a pan and bring to the boil, then remove from the heat. Place the eggs in a blender, squeeze in the lemon juice and start to blend gently. Very, very slowly pour the melted bu