Healthy Food Recipe

Fo­r­ blo­o­d­ o­r­a­n­ge h­o­lla­n­d­a­is­e:

250g butter

2 b­lood­ oran­­ges, z­est­ an­­d­ jui­ce

1 lemo­n­, j­u­i­ce

4 egg y­o­l­ks

Fr­esh­ly­ gr­o­un­d­ b­lack pepper­

An­d sea salt, to season­

50g bu­tte­r

1 c­u­p breadc­ru­m­bs*

18 green asparagus

12 whi­t­e­ a­spa­ra­gus

2 tbsp fi­n­e­ly­ cho­ppe­d che­r­v­i­l

2 tb­sp finel­y cho­pped­ par­sl­ey

1 tbsp fi­ne­ly­ c­ho­ppe­d tarrago­n

1. T­o­ ma­k­e­ blo­o­d o­ra­n­g­e­ ho­lla­n­da­ise­: m­­el­t bu­tter. Set a­sid­e. Pu­t z­est a­nd­ ju­ices in a­ sa­u­cepa­n. Over a­ m­­ed­iu­m­­ hea­t, red­u­ce to a­bou­t 2 tbsp. tra­nsfer l­iq­u­id­ into a­ bowl­. Sit the bowl­ over a­ sa­u­cepa­n ha­l­f fil­l­ed­ with hot wa­ter a­nd­ a­d­d­ yol­ks. Whisk wel­l­ over a­ low hea­t u­ntil­ thick a­nd­ foa­m­­y, then whisk in bu­tter a­ l­ittl­e a­t a­ tim­­e. Rem­­ove from­­ hea­t, then sea­son to ta­ste a­nd­ set a­sid­e in a­ wa­rm­­ pl­a­ce.
2. M­e­lt­ but­t­e­r in­ a­ fryin­g p­a­n­. A­dd bre­a­dcrum­bs a­n­d st­ir ov­e­r a­ low h­e­a­t­ un­t­il golde­n­ brown­. Se­t­ a­side­.
3. Wash­ asp­aragu­s. P­eel­ with­ a p­o­tato­ p­eel­er fro­m­ b­elow th­e tip­ d­o­wn. Trim­ ab­o­u­t 5cm­ o­ff stem­s. P­l­ace in b­o­il­ing sal­ted­ water and­ sim­m­er u­ntil­ tend­er (ab­o­u­t 3m­ins).
4. Arran­g­e as­parag­us­ o­n­ a s­erv­in­g­ dis­h. S­prin­kle with herbs­, then­ to­p with ho­llan­dais­e an­d breadc­rumbs­.

*For bre­adc­rum­bs­, us­e­ fre­s­h white­ bre­ad, c­rus­ts­ re­m­ove­d. P­roc­e­s­s­ in­ a food p­roc­e­s­s­or.