Asparagus with hollandaise sauce

Asparagus with hollandaise sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
700g asparagus, (at least 3–4 large spears per person)
1 quantity Hollandaise
sea salt
freshly ground black pepper

Method

  1. Prepare the asparagus spears by snapping off the woody ends, trimming the spears to the same length and peeling the lower half of the spears if they are thick.
  2. Keep the hollandaise warm in a bain marie off the heat.
  3. Bring salted water to the boil either in an asparagus cooker, or in a deep sauté pan. If using an asparagus cooker, put the asparagus in stalk end downwards so the delicate tips stand proud and cook in the steam. Otherwise, lie the spears down in the pan, bring back to the boil, then lower the heat and simmer for 3 minutes or until the stem is just tender. Use the tip of a cutlery knife to check.
  4. Remove the asparagus spears with a slotted spoon and drain well on kitchen paper. Pile onto individual plates and sprinkle with salt and pepper. Serve with the hollandaise sauce.

Variations

  • Asparagus with herby hollandaise: Add about ½–1 tablespoons coarsely chopped herbs such as parsley, chives, mint and tarragon to the hollandaise.

    Asparagus with hollandaise and soft-boiled eggs: Place a peeled, soft-boiled egg on top of each asparagus serving, before spooning over the hollandaise.

    Asparagus with crushed Jersey Royals and hollandaise: Boil or steam 150 g Jersey Royals or small new potatoes until tender. While still hot, crush with a fork to break into fairly large pieces. Sauté in a frying pan in a little butter until browning and crisp, and spoon over the asparagus before the hollandaise.
Tags:
Leiths School of food and wine
cookery course
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