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Asparagus on a Chopping Board

Recipe: Lincolnshire Asparagus with Hollandaise Sauce

This veggie snack makes for the perfect healthy treat. As an accompaniment to a chicken dish or simply to keep the midday bouts of hunger at bay, Lincolnshire asparagus with hollandaise sauce is sure to fill the spot.

Serves: 6

Total cooking time: 25 minutes

INGREDIENTS

1 ½ tbsp White wine vinegar

1 ½ tbsp Lemon juice

3 Fairburn egg yolks

1 Pinch of caster sugar

175g Unsalted Lincolnshire Poacher butter

3 Bunches of Doddington Hall asparagus

Sea salt and black pepper


METHOD

For the Hollandaise Sauce

You can make the hollandaise an hour or so before use. If the sauce becomes too thick, simply add a couple of tablespoons of boiling water and whisk in thoroughly, season well with sea salt and black pepper.

  1. Reduce the white wine vinegar and lemon juice by half.
  2. Place the egg yolks, salt and sugar in a food processor, with the reduced vinegar and lemon, heat the butter in a saucepan until bubbling.
  3. Set the processor to high speed and slowly pour in the hot melted butter.

You can make the hollandaise an hour or so before use. If the sauce becomes too thick, simply add a couple of tablespoons of boiling water and whisk in thoroughly, season well with sea salt and black pepper.

For the asparagus

  1. Trim the asparagus, removing the woody stems. Blanch in boiling water for 2-3 minutes.
  2. Drain and return to the pan with a knob of butter and season to taste.
  3. To serve, neatly arrange the asparagus on a serving plate and pour hollandaise over without covering the tips of the asparagus.
  4. To finish grind fresh black pepper over the hollandaise.


With thanks to Lincolnshire chef Rachel Green. Andy Tryner© photography.

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