Pictured: Steamed Asparagus with Hollandaise Sauce
Ingredients
Bunch of Asparagus
2 eggs
100g/3/4oz butter
3 tablespoons white wine vinegar
Squeeze of lemon juice
Fresh herbs to garnish
Method Asparagus
Cut the tough woody ends off the asparagus
Using a vegetable peeler, lightly shave the bottom part of the Asparagus spears to remove any toughness.
Organise a pot of lightly salted boiling water on the stove. If you have a steamer rack, place on top, if not do not worry.
Now place your Asparagus on the rack for 3 to 4 minutes or if no rack, place gently into boiling water for about 2 minutes ( a bit longer if the asparagus is thicker)
Remove Asparagus straight away (lift out of water gently) and place into ice cold water to maintain greenness and texture. Asparagus should be tender and have a little bite. Do not overcook as it becomes mushy.
Quick Method Hollandaise
Melt butter over a gentle heat
Meanwhile, seperate the eggs
Place the white wine vinegar in a small saucepan and reduce over a high heat until you've about 3/4 tablespoon left.
Place 2 yokes in the food processor with a teaspoon full of tepid water
Once butter is melted, whizz up egg yokes and water for 30 seconds until frothy.
Turn back on food processor and pour a slow steady stream of melted butter on top of egg yokes.
When you have poured in half the butter, pour in the reduced vinegar and turn on processor again while continuing to steadily pour in melted butter. It will start to become thick like mayonnaise.
Add a couple of sqeezes of lemon and give a last whizz.
Place asparagus on a plate and spoon on the hollandaise. Garnish with fresh herbs if available, if not a piece of lemon would be lovely.