HOLLANDAISE SAUCE

Asparagus is in prime season right now so why not make the most of it. Perfect as a simple starter or an accompaniment to a nice juicy steak!

Serves 4

Ingredients: Three egg yolks One tablespoon lemon juice

One tablespoon white wine vinegar

Salt and freshly ground black pepper

115g butter, bubbling hot

Two bunches English asparagus, peeled to just below the tip

Method: 1. Put the egg yolks, lemon and vinegar into a food processor, season and set the machine in motion. 2. Have the butter bubbling hot on the heat. Take the pan off the heat and pour it on to the whirling food processor blades in a thin stream, then leave to blend for about 30 seconds until the sauce has thickened and is foamy.

Season to taste before serving. 3. Blanch the asparagus spears in a pan of boiling salted water and cook until al dente – approximately two minutes depending on thickness. 4. Season, before arranging on a plate or container and then serve with a generous spoon of your hollandaise sauce.