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Asparagus Sauce Hollandaise style

200g Asparagus stalks
280g unsalted butter
4 egg yolks
4-5 tsp lemon juice
Salt and pepper to taste

1.听听听听听听 Put the asparagus stalks into a pan and cover with water. Simmer over a medium heat for about 10 mins until tender. Drain the water and add the butter to the pan, heating until melted and just bubbling.

2.听听听听听听 Meanwhile put the egg yolks into a food processor. Blitz on high adding 2 tsp of the lemon juice. Continue until the yolks become pale and thick.

3.听听听听听听 With the food processor going, add the melted butter in a slow and steady stream. When all the butter has been added blitz for 3-5 mins then add the stalks to make a smooth mixture. Taste your sauce and season according to your taste; you may add the remaining lemon juice at this point if needed.听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听

Goes perfect with:

Eggs Royale with Asparagus Hollandaise

Makes 4

4 English Muffins
2 tbsp melted butter
4 Eggs
1 tsp white wine vinegar
4 slices smoked Salmon
Asparagus Hollandaise (see above)

1.听听听听听听 Brush the English muffins with the butter and fry over a low heat until golden then flip to fry the other side.

2.听听听听听听 Meanwhile make the poached eggs; bring a pan of water to the simmer. Stir in the white wine vinegar. Crack the eggs one at a time onto a small side plate. Lower the plate to the water level and slide the egg in gently.

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