CHARRED ASPARAGUS WITH HOLLANDAISE AND CRISPY LEEKS

Serves 6

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes

vegetable oil, for deep-frying asparagus spears 2 x 350 g punnets leeks, 300 g, thinly sliced lengthways white pepper, to taste lemon wedges, for serving

For the Hollandaise: white wine vinegar 2T cold water 3T free-range egg yolks 3 clarified * butter 250 g lemon ½, juiced salt, to taste

1 To make the crispy leeks, half-fill a medium-sized saucepan with oil and place over a medium heat. 2 While the oil is heating, make the Hollandaise. In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T. Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks. 3 Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small saucepan of simmering water. Whisk in 1 T clarified butter at a time until well incorporated. When all the butter has been added, season with lemon juice and salt. 4 Char the asparagus in a hot pan until tender, this should take 10–15 minutes. While it is cooking, deep-fry the leeks until crispy and slightly caramelised, about 5 minutes. Remove from the pan and drain on kitchen paper. 5 Season the asparagus and warm Hollandaise with white pepper, top with the crispy leeks and serve with the lemon. WHEAT- AND GLUTEN-FREE

WINE: Woolworths Limestone Hill Chardonnay 2019