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Asparagus with Hollandaise
Warm canned green asparagus served with freshly made hollandaise on the side.
Method
Steps
Step 1
Freshly crush whole white pepper and measure the light tablespoon of crushed pepper. Wash and drain the parsley and chervil leaves. Put the pepper, tarragon vinegar, fresh lemon juice and herb leaves in a small enamelled saucepan. Heat gently until reduced to half its original volume, stirring occasionally. Press through clean cheesecloth into a bowl and let the reduction cool until warm.
Step 2
Carefully open the quart can of green asparagus spears and transfer the asparagus to a saucepan. Add the separate two quarts of hot water and tablespoon of salt. Keep hot without boiling for about ten minutes. Lift the spears carefully with a skimmer, drain thoroughly on a sieve and arrange on a hot serving dish.
Step 3
Gently melt the butter and measure one gill while hot. Whisk the commercially pasteurized egg yolk into the warm strained reduction for one minute. Add the hot melted butter drop by drop, whisking briskly and continuously as it is added.
Step 4
Season the sauce with its separate two saltspoons of salt and half saltspoon of cayenne and whisk briskly for one minute longer. Press through clean cloth into a warm sauce bowl and serve all the prepared hollandaise separately alongside the asparagus.
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