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
2 egg yolks
1 dash lemon juice
salt and pepper
1 small bunch wild garlic
Method Prep:20min › Cook:12min › Ready in:32min
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.
In a small saucepan melt the butter.
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.
Trim and mince wild garlic and stir into sauce. Leave on the hob until just reheated. Serve with the asparagus.