Asparagus With Hollandaise Sauce

Photo: flickr user FotoosVanRobin

Ingredients

32 Heads medium tight tipped asparagus

4 Egg yolks

225 grams Butter, (8oz)

2 Lemons, juice of

4 Ripe tomatoes

55 grams Chervil, (2oz)

Salt and pepper

Preparation

Peel the asparagus and cook in boiling water until tender.

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.