Portions: 1
Ingredients
- Asparagus
- 1/2 tbsp White Wine Vinegar
- 2 Egg Yolks
- 115g Melted Butter
- Lemon Juice (1/2 tbsp if 2 Medium Eggs or 1 tbsp if 2 Large Eggs)
- Salt and Pepper
- 1 tbsp Cold Water
Equipment
- Two Saucepans (1 for cooking the Asparagus and a smaller one for the Sauce)
- Whisk
Instructions
Asparagus
- Boil some water in a saucepan
- Prepare your Asparagus and when the water has started boiling, drop in the pan and cook for 1-2 minutes until tender
- Remove the Asparagus and pour over the Hollandaise Sauce and serve!
Hollandaise Sauce
- Add the vinegar to a small pan and bring to a boil
- Simmer the vinegar until it has reduced by half
- Remove the pan from the heat and add 1 tbsp of cold water
- Whisk in the Egg Yolks
- Put the pan on to a low heat and continue whisking until the mixture has thickened and has started to become frothy
- Remove from the heat and whisk in the Melted Butter
- Whisk in the Lemon Juice
- Add some Salt and Pepper and give one last swirl of the Whisk
- Serve the sauce immediately over the drained Asparagus
It can be a little bit like patting your head whilst rubbing stomach as you need to try and make sure both the Asparagus and the Hollandaise sauce are ready at the same time!
Personally I like to warm a plate in the oven and then boil the water in one pan and the vinegar in another pan, I then set a timer for the Asparagus and continue to make the Hollandaise Sauce and then when the timer goes off I remove the Sauce off of the heat whilst I plate up the Asparagus (on the warmed plate) and cover it with tin foil - I can then continue to make the sauce and pour straight over the Asparagus once it's made!
Best served as a Starter before your Main Meal but you can also serve as a side.
