Asparagus With Hollandaise Sauce
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:12pm

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

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.