Asparagus with Orange Hollandaise and Parmesan

Name: Asparagus with Orange Hollandaise and Parmesan
Yield: Serves 4
Ingredients: few teaspoons snipped chives; 60 g (2 oz) parmesan; 20-32 asparagus stems (depending on size), ends snapped off and discarded; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

1 teaspoon salt
20-32 asparagus stems (depending on size), ends snapped off and discarded
60 g

Starter
Vegetarian
Gluten-free

Method

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 sprink