Majestic snacks! Asparagus with hollandaise sauce
If you want your next party to be fit for a queen, serve these delicious snacks inspired by bites served at Buckingham Palace.
These delicious asparagus with hollandaise sauce are best with a sprig of tarragon and pieces of black pepper
For the hollandaise sauce
- 125g (4½oz) butter, melted
- 2 egg yolks (you can use the egg whites for meringues)
- tsp white wine vinegar
- A splash of lemon juice
- 1 tbsp tarragon, finely chopped, plus extra for garnish
- Salt and freshly ground black pepper
For the hollandaise, melt the butter in a pan and skim off any white residue. Place a heatproof bowl over a pan of water. Bring to a boil and let simmer.
Add the yolks, vinegar and lemon juice to the bowl and beat for a minute. Very slowly add the melted butter, beating well between each addition, until pale and thick. Stir in the tarragon, season and keep warm.
Steam the asparagus for 3-4 minutes, until they are soft but still have some bite. Submerge in ice water to cool to preserve color. Drain, pat dry and season to taste.
Serve the sauce in small bowls with three asparagus spears on the side for dipping. Garnish with a sprig of tarragon and pieces of black pepper.