Asparagus With Blood Orange Hollandaise
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
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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.
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Melt butter in a frying pan. Add breadcrumbs and stir over a low heat until golden brown. Set aside.
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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).
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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.


























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