Home

Asparagus and Orange Hollandaise

ingredients

serves 4
1 lb (450 g) asparagus
2 tbsp white wine vinegar
4 oz (125 g) unsalted butter
1 tbsp orange juice
grated rind 1 orange
3 egg yolks
2 oz (50 g) Parma ham

method

1. Cut 1 inch (2.5 cm) off the bottom of the asparagus and pare the first 2 inches (5 cm) with a sharp knife.

2. Place the asparagus, tips uppermost, in a steamer over boiling water. Cover and steam for 12 or 15 minutes until the tips are just tender.

3. Boil the vinegar to reduce by half. Melt the butter. Blend the orange juice, rind, egg yolks and boiling vinegar in a liquidiser.

4. With blender running, add the butter in a thin stream. Blend until thick.

5. Serve the sauce warm with the asparagus and a little Parma ham.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved