Classic Blanched Asparagus with
Hollandaise
Serves 4
900g Asparagus
500g Unsalted Butter
3 Egg Yolks
Juice of one Lemon
Salt and Pepper
Method
1. Peel and trim the stalks of the asparagus, making sure to remove
the woody and tough bases.
2. To make the hollandaise place the egg yolks and lemon juice in a
bowl. This bowl then needs to sit in a pan of simmering water
(Bain-Marie).
3. Melt the butter and pass of all of the sediment so you are left
with clarified butter.
4. Whisk this mixture until it is light and frothy (sabayon), now
you have to add the clarified butter a little at a time, whisking
all the time, this will thicken the mixture and make an emulsion.
If you add the butter too fast then the sauce will split. Finally
taste and season the sauce.
5. The sauce needs to be kept warm until you serve it.
6. In a large pan of boiling salted water blanch the asparagus for
approximately 5 minutes. The asparagus should be firm to the bite,
toss in a little melted butter and season. Drain.
7. Serve hot with the hollandaise sauce.
Recipe given by Patrick McDonald
