Asparagus with avocado hollandaise sauce

Serves 4 Preparation time 10 minutes Cooking time 5 minutes

This hollandaise doesn’t contain eggs and is much healthier.

You need

• a 20cm piece of chorizo,

cut into cubes • ¼ cup (60ml) olive oil • a handful of parsley,

finely chopped • 170g fresh green asparagus

FOR THE HOLLANDAISE SAUCE • ½ large avocado • 1 tablespoon (15ml) white

wine vinegar plus extra to taste • 100ml boiling water plus extra

if preferred • 2 tablespoons (30ml) olive oil Fry the chorizo in olive oil for a few minutes. Stir the parsley through and remove from the heat.

Steam the asparagus for a few minutes, ensuring that it remains bright green and crunchy, and remove from the heat immediately.

Pulse the avocado, vinegar and water in a food processor. Add more vinegar to taste. If you prefer a thinner texture, add another 1 or 2 tablespoons of water. Stir in the olive oil and season to taste.

Serve the warm asparagus immediately with the hollandaise and chorizo. You could turn this into a complete meal by serving it with a few poached eggs.