LESLEY WATERS COOKERY SCHOOL
Asparagus & Quick Hollandaise
So it’s always best to cook as soon as possible as Asparagus does not store well. My first dish is generally enjoyed very simply with melted butter, black pepper and a squeeze of lemon juice. Then, with my craving satisfied, I go on to plunge into as many recipes as I can think of before the season ends!
450g / asparagus
1 tablespoon olive oil
180g (6ox) unsalted butter
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 large organic egg yolks
freshly ground black pepper
1. Snap off the woody ends of the asparagus and toss with the olive oil.
2. Preheat a griddle pan. Add the asparagus to the pan and griddle for 2 - 3 minutes then transfer to the oven for a further 3 - 4 minutes or until just cooked.
3. Meanwhile, in a small saucepan gently heat the butter. In a separate saucepan bring the wine vinegar and lemon juice to the boil.
4. In a food processor whizz together the egg yolks with a pinch of salt.
5. With the motor running, gradually add the hot lemon juice and vinegar to the egg yolks. Add the hot butter to the processor in a thin trickle, keeping the motor running all the time until all the butter is added and the sauce thickened. (This sauce can be kept warm in a bowl over a basin of hot water on in a warmed flask)
6. Divide the asparagus spears between the four plates, grind over a little black pepper and serve each with a pot of warm hollandaise sauce.