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Asparagus and Hollandaise
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2007
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.
Ingredients
- asparagus stalks
400 g 14 oz - salt
Method
- 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<