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Asparagus with Hollandaise Sauce Recipe

This luxurious yet simple vegetable dish is perfect for when asparagus is in season.

Difficulty

Easy

Prep Time

5

Cooking Time

10

Serves

6 (as a side dish)

Recipe Ingredients

  • 250g SPAR Freshline Asparagus
 
For the Sauce:
  • 3 SPAR egg yolks
  • 2 teaspoons (10 ml) water
  • 200g SPAR butter, almost melted
  • Fresh lemon juice

Recipe Method

  1. Bring 3 cm of salted water to a boil in a large saucepan. Place the asparagus in the water in a single layer and cook until tender, about 5 minutes for medium-sized spears and 7 minutes for thicker ones. Remove from heat and keep warm.
  2. For the Hollandaise sauce, put a pan of water on to boil and find a glass or heatproof bowl that fits neatly into the pan without touching the water.
  3. In the bowl, combine the egg yolks and water. Whisk continuously while slowly pouring in the almost melted butter, similar to making mayonnaise. As the sauce begins to thicken, you can add the butter a little faster.
  4. Once the sauce is thick and creamy, squeeze in a bit of fresh lemon juice and stir in a pinch of salt.

Hints & Tips

Hollandaise sauce can easily split or curdle, turning from silky smooth to scrambled eggs quickly. To avoid this, ensure the heat is not too high and use a heatproof glass bowl over gently simmering water instead of making the sauce directly in a saucepan.

Enjoy your asparagus with Hollandaise sauce!

 

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