Asparagus With Hollandaise Sauce

Ingredients

32 Heads medium tight tipped asparagus
225 grams Butter, (8oz)
2 Lemons, juice of
4 Ripe tomatoes
55 grams Chervil, (2oz)

Preparation

1
Peel the asparagus and cook in boiling water until tender.
2
Meanwhile, melt the butter and place the egg yolk in a stainless steel bowl and whisk together with 150ml (1/4pint) boiling water until a sabayon is formed. Pour onto the melted butter slowly as for mayonnaise. Season with salt, pepper and lemon juice. Garnish with a chervil and tomato concasse.

Tools

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Yield:

1.0 servings

Added:

Wednesday, December 9, 2009 - 11:12pm

Creator:

Anonymous

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