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Buttered Asparagus with Hollandaise Sauce
Hollandaise sauce should be lightly piquant and have a smooth pouring consistency. If it is too thick, add a little water or vinegar. It is a sauce which curdles easily. If this begins to happen, add an ice cube and whisk well; the sauce should come back together.
Ingredients
- serves: 4-6
- time: N/A
- oven temp: N/A°C / N/A°F
- 20-30 asparagus spears, trimmed
- knob butter
- 1 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 3 egg yolks
- about 100 g/4 oz butter, at room temperature
- salt and freshly ground white pepper
Buttered Asparagus with Hollandaise Sauce
To make the hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and egg yolks and a pinch of salt. Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about 3 minutes until the mixture is thick enough to leave a trail when the whisk is lifted.
Gradually add the butter, a little at a time, whisking constantly. When 75 g/3 oz has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.
Meanwhile, cook the asparagus spears for 3-6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 7.5 cm/3 in of boiling water until just tender. Drain, return to the pan and quickly toss in the knob of butter.
To Serve
Tip the asparagus on to a warmed serving plate and spoon over the hollandaise sauce or serve it separately in a warmed jug and allow everyone to help themselves.