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Steamed asparagus with hollandaise

Simple and delicious.

Customer Rating:
4.0 (1 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Side dishes

You will need

750g green asparagus

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150g unsalted butter, cut into cubes Available only in our Edinburgh shops More products
2 large free range eggs

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2 tsp cold water
2 tsp lemon juice, freshly squeezed More products
sea salt More products
white pepper More products
Rapeseed oil to drizzle More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • To make the hollandaise:
  • Put the butter in a small pan over a low heat.
  • As soon as it is melted, remove from the heat and skim the white solids off the surface.
  • Put the yolks and water in a heat proof bowl and place over a pan of barely simmering water, make sure the bowl isn't touching the water.
  • Whisk constantly with a manual whisk or hand-held whisker until the eggs lighten in colour and double in volume.
  • Remove the pan from the heat, but keep the bowl over the pan, and start adding the melted butter in the tiniest of trickles, whisking all the while.
  • Once you've got a mayonnaise-like consistency, add the lemon juice, salt and pepper to taste.
  • Keep the sauce somewhere warm.
  • Just before serving, loosen it by whisking in a drop of water.
  • For the asparagus:
  • Snap the woody ends off the asparagus spears, put the spears in a steamer with a tight fitting lid.
  • Depending on their thickness, they should be done in 5-7 mins.
  • Check that they are tender but not soft.
  • Transfer the asparagus to serving dishes and sprinkle with a little salt.
  • Spoon over the hollandaise to coat the middle of the spears and finish with a drizzle of oil.

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Picture of Asparagus ORGANIC
Asparagus ORGANIC
Real Foods (500g)
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Fine Sea Salt
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Ground White Pepper
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