ASPARAGUS AND SAUCE MOUSSELINE

Asparagus hollandaise isn’t

a new idea, but it is undeniably delicious. The softly whipped cream folded through makes for an unbelievably rich and light butter sauce for spring veggies.

Serves 4

INGREDIENTS

4 free range egg yolks ½ lemon, juice

1 tbsp cold water 250g cold, unsalted

butter, cubed

Sea salt flakes and freshly

cracked black pepper 20 sticks of asparagus, tough

ends snapped off 100ml whipping cream, whipped to soft peaks Parmesan and olive oil

for finishing

METHOD

Bring a pot of water a third full to a simmer over a

medium heat.

In a metal or heatproof

bowl, put the egg yolks, lemon juice and cold water and beat with a whisk. Place the bowl over the pot of water and add the egg mix, whisking vigorously, incorporating as much air as possible as they begin to cook. Make sure the eggs don’t get too hot and scramble; if they are overheating, remove bowl from heat, continuing to whisk, until putting back over the simmering pot. After 5 minutes, the mixture should look thicker and silken, so then start adding the butter three cubes at a time. As they start to melt, add in more and continue to whisk until all is incorporated. The cold butter will help to regulate the temperature.

Remove the hollandaise from the heat and add salt and a little more lemon juice if required. Set to

one side.

Put the prepared asparagus into the simmering water and cook for 4 minutes. While waiting, fold the cream gently through the hollandaise, making it into mousseline. Drain the asparagus, dress in lemon juice, olive

oil, salt and pepper. Arrange 5 stems on each plate, spoon over the sauce mousseline, grate over a little parmesan, drizzle a little olive oil and serve.