Asparagus with Orange Hollandaise and Parmesan

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Preparation info

  • Serves


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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This is the sort of thing you go out to eat at a café, but do try making it yourself — hollandaise sauce isn’t as difficult as it seems. Practise and it will become a breeze.


  • 1 teaspoon salt
  • 20-32 asparagus stems (depending on size), ends snapped off and discarded
  • 60 g (2 oz) parmesan
  • few teaspoons snipped chives


Make hollandaise first and keep in a warm place (if it’s too hot it may separate).

Bring a deep saucepan of salted water to the boil and add salt and asparagus. Boil 1-2 minutes – the size of the asparagus will determine how long it needs. Drain well then lay on a towel to soak up any remaining moisture. Divide between four plates, spoon on hollandaise, shave on some parmesan and sprinkle with chives.