PASS THE BUTTER

Asparagus with tarragon hollandaise

Prep time 5 mins, Cook time 5 mins Serves 6-8

2-3 big handfuls asparagus spears (allow about 6 per person)

1 cup water

1 Tbsp butter

1 tsp salt

Tarragon hollandaise to serve, see

right

To prepare asparagus, snap the spears as near to the base as they will allow — this finds the spot where they change from tender to tough. (Discard the tough ends or boil them up for stock.) Place water, butter and salt in a pot or frying pan that is wide enough to hold the asparagus spears flat, and bring to a boil. Once water boils, add asparagus, cover and cook until just tender (3-5 minutes, depending on thickness). Drain well, pile on to a serving platter and serve at once. Accompany with tarragon hollandaise.

Tarragon hollandaise

Ready in 15 minutes Makes about 2½ cups

500g butter, diced

5 egg yolks

3 Tbsp lemon juice, or more to taste

2 Tbsp finely chopped tarragon Salt and fine white pepper, to taste

Melt butter in a small pot until it is bubbling hot. Whisk egg yolks and lemon juice in a large heatproof bowl over a pot of boiling water until light and fluffy (30-60 seconds), ensuring the base of the bowl does not touch the water. Gradually whisk in the very hot melted butter until it is fully incorporated and the sauce is creamy and thick. Stir in tarragon, if using, and season with salt and pepper. Serve immediately. Another way to make this is to blitz the egg yolks, vinegar, tarragon and lemon juice in a food processor, then, with the motor running, add the boiling hot butter in a slow steady stream until it is fully incorporated. This method requires a full 500g of boiling hot butter to thicken the sauce, whereas cooking it in a double boiler allows for smaller quantities and you can scale down the recipe as needed.