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Asparagus with hollandaise sauce
Serves 2-4
450g/1lb asparagus
125g/4oz butter
1tbls lemon juice
2 egg yolks
sea salt
First prepare the asparagus by removing any tough stalk ends, then shaving down the stems a bit with a potato peeler to trim further if necessary. Wash the stems, especially the heads, well. Cook the asparagus in a steamer until it is just tender, 5-10 minutes, or un a pan of boiling water to cover: it will take a little less time. Drain well.
Meanwhile, make the sauce. Cut up the butter roughly, put it into a small saucepan and heat until it has melted and is boiling. While this is happening, put the lemon juice and egg yolks into a food processor or blender with a good pinch of salt and whiz for 1 minute, to make a pale, thick mixture. With the machine running, pour the melted butter in a steady stream into the food processor or blender through the top of the goblet, and whiz for a further 1 minute.
Let the mixture stand for a minute or two, before serving it with the asparagus
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