Asparagus with wild garlic hollandaise sauce

    32 min

    I find asparagus with classic hollandaise a bit plain, some minced wild garlic gives it a more distinct flavour without being overwhelmingly garlicky.

    2 people made this

    Serves: 4 

    • 1kg asparagus
    • 200g butter
    • 2 egg yolks
    • 1 dash lemon juice
    • salt and pepper
    • 1 small bunch wild garlic

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Cut the ends of the asparagus as they are often fibrous. Cook asparagus in salted water till it can be easily pierced, 6 to 12 minutes depending on thickness. Drain but reserve some of the cooking water.
    2. In a small saucepan melt the butter.
    3. In a hot water bath beat egg yolk with lemon juice, salt and pepper. Gradually add the melted butter in a thin stream and keep beating till the mixture thickens. If the sauce is too thick, add a little of the reserved cooking water to thin it.
    4. Trim and mince wild garlic and stir into sauce. Leave on the hob until just reheated. Serve with the asparagus.

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