British Asparagus with Classic Hollandaise

Ingredients

• 700 asparagus
• 3 large egg yolks
• 200 g unsalted butter
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp cold water
• ¾ tsp salt
• ¼ tsp white pepper
• 1 pinch cayenne pepper

Contains: eggs, milk, sulphites.

Method

1. Make the hollandaise: place the egg yolks, white wine vinegar and cold water in a heatproof bowl over a pan of gently simmering water (ensure the bowl doesn't touch the water).
2. Whisk continuously until the mixture is pale, thick and has doubled in volume — about 4–5 minutes. The whisk should leave a trail.
3. Remove from the heat. Very slowly, drop by drop at first, whisk in the warm melted butter until the sauce is thick and glossy. Add the lemon juice, salt, white pepper and cayenne. Keep warm.
4. Bring a large pan of salted water to the boil, or set up a steamer.
5. Add the asparagus spears and cook for 3–4 minutes until just tender but with a slight bite. They should be bright green.
6. Drain and arrange on a warmed serving platter.
7. Serve immediately with the hollandaise in a jug alongside.