Buttered Asparagus with Hollandaise Sauce Recipe from Raglan Road
20 to 30 asparagus spears, trimmed
knob of butter
1 1/4 Tbsp white wine vinegar
1 1/4 Tbsp fresh lemon juice
3 egg yolks
4 oz (1 stick) unsalted butter
salt and freshly ground white pepper
Yield: 4-6 servings
To make the Hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and a yolks and a pinch of salt. Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about three minutes until the mixture is thick enough to leave a trail when the whisk is lifted.
Meanwhile, melt the butter in a small pan or in the microwave. Gradually add the a yolk mixture, a little at a time, whisking constantly. When approximately 3/4 of the stick has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.
Meanwhile, cook the asparagus spears for 3 to 6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 3 inches of boiling water until just tender. Drain, return to the pan, and quickly toss in the knob of butter.
To serve, tip the asparagus onto a warmed serving plate and spoon over the Hollandaise sauce or serve separately in a warm jug and allow everyone to help themselves.