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Fresh Asparagus with Foaming Hollandaise
Serves 4
Ingredients
1 1/4 lb (570 g) fresh asparagus stalks (medium thick)
salt
For The Sauce:
2 large eggs, separated
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) salted butter
salt and freshly milled black pepper
Method
You can make the sauce at any time: we have tried it chilled overnight in the refrigerator, which makes a nice contrast with the hot asparagus, or you can serve it warm, or even at room temperature.
Begin by placing the egg yolks in a food processor or blender together with some salt, switch on and blend them thoroughly. In a small saucepan heat the lemon juice and vinegar till the mixture simmers, then switch the processor on again and pour the hot liquid on to the egg yolks in a steady stream.
Switch off, then in the same saucepan melt the butter - not too fiercely: it mustn't brown. When it is liquid and foaming, switch on the processor once more and pour in the butter, again in a steady, thin stream, until it is all incorporated and the sauce has thickened. Next, in a small bowl, whisk the egg whites until they form soft peaks and then fold the sauce, a tablespoon at a time, into the egg whites and taste to check the seasoning. When you've done that, it's ready to serve or it can be left till later.
To cook the asparagus: take each stalk in both hands and bend and snap off the woody end, then trim with a knife to make it neater. Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do) - they can be piled one on top of the other. Season with salt, place them in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then put a lid on and steam for 4-6 minutes.
Serve the hot asparagus with some sauce poured over the tips, and don't forget to have finger bowls and napkins at the ready.
