Recipe

Asparagus hollandaise

A well made hollandaise sauce is irresistible, especially when spooned over fresh, barely cooked asparagus. The trick to a prefect sauce is to whisk vigorously and constantly to prevent the eggs from scrambling.

Jun 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Asparagus hollandaise
  • 2 tablespoon water
  • 2 tablespoon white wine vinegar
  • 1/4 teaspoon cracked black pepper, plus extra to serve
  • 2 egg yolks
  • 200 gram (6½ ounces) melted butter
  • 1 kilogram (2 pounds) trimmed asparagus

Method

Asparagus hollandaise
  • 1
    To make hollandaise sauce, combine water, vinegar and pepper in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain mixture through a fine sieve into a medium heatproof bowl; cool 10 minutes.
  • 2
    Whisk yolks into vinegar mixture. Set bowl over medium saucepan of simmering water (don't let water touch base of bowl). Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.
  • 3
    Boil, steam or microwave asparagus until tender. Serve asparagus on a large platter drizzled with hollandaise sauce; season to taste with cracked black pepper.

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