Asparagus and Hollandaise

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This classic combination makes a perfect light lunch or brunch dish. We sometimes grill the asparagus rather than blanching it. If you wish to turn this into a more substantial dish, you can add a few slices of polenta or roasted potatoes with a few mixed leaves.


  • asparagus stalks 400 g (14 oz) medium
  • salt


  1. To start the hollandaise, gently melt the butter in a small pan. Tilt the pan and pour out the clear butter liquid (clarified butter) into a bowl, separating it from the milk solids at the bottom. These can be discarded. You will need 200 g (7<