Serves 4 to 6
Fresh springtime asparagus and classic Hollandaise sauce. You’d expect to pay a kings ransom for it in a prestigious restraint but you can have it at home when asparagus in season, for a fraction of the price because, once you’ve mastered Hollandaise Sauce, this recipe is a no-brainer.
5 or 6 spears of asparagus per person
half a lemon
Follow the instructions for choosing and preparing asparagus in my Asparagus article. Bring a large pot of water to the boil. The half lemon and the asparagus. Cook to desired degree of doneness. Drain well and place on serving plate. Pour the Hollandaise Sauce over and garnish with a curl of lemon peel.