For 2 people. Cooking time: 10 min.


  • 12 asparagus spears, trimmed
  • For the hollandaise sauce
  • 2 egg yolks
  • 1 lemon, juice only
  • 1 tbsp water
  • 100 g / 4 oz melted clarified butter
  • Pinch of salt


  1. Make the hollandaise by whisking the egg yolks and water together add a pinch of salt, pour this into a saucepan and place over a gently heat, keep whisking until the sauce is smooth and covers the back of a spoon.
  2. Take off the heat and add the melted butter and whisk rapidly.
  3. Add the lemon juice. And whisk one last time — DON'T BOIL — then take off the heat and leave on the side.
  4. Place the asparagus standing up into a pan of boiling water for 3-5 minutes (depends on the thickness of the spears — you can check when they are ready by gently piercing the stalks with a knife to see if they are tender).
  5. Serve with placing the spears on a plate and spoon over the hollandaise.
  6. His is a really simple dish — towards the end of the Asparagus season (late June) you can add the Asparagus spears into say a risotto dish but to be honest fresh sauce