Asparagus and Hollandaise Sauce Recipe

It is quite amazing that the most luxurious vegetable dish is also the simplest – asparagus with sauce. Try this out when asparagus comes into season.

Difficulty

Prep Time

5 minutes

Cooking Time

10 minutes

Serves

6 as a side dish

Recipe Ingredients

  • 250g SPAR Freshline Asparagus.

For the sauce

  • 3 SPAR egg yolks
  • 2 teaspoon (10 ml) water
  • 200g of almost melted SPAR butter
  • Fresh lemon juice

Recipe Method

  1. Bring 3 cm salted water to a boil in a large saucepan. Add the asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for thicker pieces.  Remove from heat and keep warm.
  2. For the sauce:  Put a pan of water on to boil and find a glass or heatproof china bowl that will fit neatly into it without actually touching the water.
  3. Add the yolks and water. Whisk, pouring in the melted butter, slowly at first as if you were making mayonnaise, then as the sauce thickens up, a little faster.
  4. Once it is thick and creamy, squeeze in a little lemon juice and stir in a pinch of salt.

Hints & Tips

Hollandaise sauce is notorious for splitting or curdling. It can change from a silky sauce to scrambled eggs in seconds. The heat should never be too hot, so use a heatproof glass bowl over lightly simmering water rather than make it directly in a saucepan.