Asparagus with Hollandaise Sauce
This is the classic asparagus recipe. Simply steam or boil the asparagus spears – 4 mins. for thin spears and up to 8 mins. for thick spears. Serve coated with Hollandaise Sauce or place Hollandaise sauce on the side.
Hollandaise Sauce (Quick microwave method)
3 egg yolks
1 tbsp lemon juice
250g melted butter
1 tbsp good mayonnaise
1 tbsp double cream
Sea salt and white pepper
Mix the egg yolks with the lemon juice in a microwavable bowl stirring well. Then using a whisk slowly drizzle in the hot melted butter whisking constantly.
Place the bowl in the microwave and heat the mixture for 10 seconds on high, then whisk well and repeat for a further 2 times – the mixture will have thickened.
If it happens to curdle (which means it is too hot), all is not lost. Just add half a teaspoon of cold water and whisk until it is smooth again.
Keep whisking and add the mayonnaise and cream. Adjust the seasoning and serve with freshly cooked asparagus spears.