Grilled Asparagus with “Fail-proof” Hollandaise Sauce
 
Prep time
Cook time
Total time
 
Ingredients
Fail Proof Hollandaise
  • 250g butter melted
  • 30ml white wine vinegar (any vinegar will do really)
  • 30ml water +15ml water
  • 3 egg yolks
  • ½ lemon
  • cayenne pepper
Grilled Asparagus
  • Ingredients:
  • 2 bunches asparagus
  • olive oil to drizzle
  • salt and pepper
Instructions
Fail Proof Hollandaise
  1. In a small saucepan, combine the vinegar and 30ml water. Reduce the mixture over a high heat until you have 15ml
  2. Remove the reduction from the heat and add 15ml water
  3. Place the reduction in a blender with the egg yolks and blend until thick and creamy
  4. While the blender is on, slowly add the warm melted butter until it forms a thick creamy sauce. You may need to thin it down with some warm water as you go.
  5. Season with lemon juice, salt and cayenne pepper
  6. Keep the sauce either in a thermos or over a shallow pan of warm water until ready to use
Grilled Asparagus
  1. Wack the oven on at 220C
  2. Cut the ends off the asparagus and lay them on a baking sheet lined with grease proof paper
  3. Drizzle with olive oil and a light sprinkle of water ( this will help them not to dry out in the oven)
  4. Season with salt and bake for 10 minutes
  5. Remove from the oven and serve with Hollandaise sauce
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/grilled-asparagus-fail-proof-hollandaise-sauce/