- 1 egg yolk
- 60g butter, cut into 1cm cubes
- 2 teaspoons lemon juice
- 1 bunch asparagus
Place a small heatproof bowl over a saucepan of barely simmering water.
Put egg yolk in bowl and whisk vigorously with a balloon whisk until thick and lighter in colour. Add one cube of butter and continue to whisk until completely incorporated. Continue to add butter, one cube at a time until all combined and the sauce is thick and creamy. Add the lemon juice and whisk through.
Meanwhile, bend each asparagus spear to find the weak point and snap off the ends. Bring salted water to the boil in a medium saucepan and add asparagus. Cook for 2 minutes.
Arrange asparagus on a plate and spoon over hollandaise sauce.
Tips & Hints
Hollandaise sauce can be stored, covered in the refrigerator for 3 days. Reheat gently, whisking constantly.
Peel stems of asparagus spears with a potato peeler to make sure there are no stringy bits to spoil the dish.
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