Asparagus Hollandaise

British Asparagus is one of those things that heralds the start of Spring, and Asparagus Hollandaise with the first asparagus of the season is a rite of passage in our house. Asparagus is usually available from mid-April until June in the UK. To me, it signifies that the harsh winter is over and the good weather is well and truly on the way. (Can you tell I’m a summer person!).

It also tastes incredible. There is really nothing like those big plump juicy spears of sweetness, cooked al denté. They are so different from the spindly tenderstem varieties that you get from the supermarkets that are grown year-round abroad.

When you have ingredients this good then simplicity is usually the best option. To showcase the asparagus is all its glory, all it needs is pairing with a delicious buttery, tangy hollandaise sauce.

So first you need to make the hollandaise. You just need to follow my Fooolproof Hollandaise Sauce Recipe. You can make this in advance if you like and just warm it through very gently before serving.

The next step is how to cook the Asparagus. Asparagus is pretty versatile. You can not only steam or boil it but you could also roast it or grill it. It’s also great done on the BBQ! For a recipe as easy as Asparagus Hollandaise though, I find simplicity is best. I like to steam the asparagus for about 3-5 minutes (depending on the thickness of the spears). You want it to be cooked through but still retain a bite – known as al denté. If you pick it up by the end of the spear it should hold its shape, not go all floppy.

To prepare the asparagus, hold each spear by both ends. Bend slightly until it snaps. The cut end that is left behind is the woody, fibrous part that you can discard and the long stem that you are left with is the perfect tender spear for your recipe. It’s quite ingenious how it snaps in the correct place every time!

Next, simply add a centimetre or so of water to the bottom of a saucepan. Insert your steamer and steam the asparagus spears with the lid on for 3-5 minutes. (Cooking time will vary depending on how thick your asparagus spears are). It’s really important not to overcook it. If in doubt, take one out and try it – chef’s treat!

Once the asparagus is cooked, dish it up onto plates and either drizzle the hollandaise all over it or put it in little bowls to dip the spears into! The sweet earthiness of the asparagus pairs wonderfully with the tangy saltiness of the hollandaise! Simplicity at its finest. And remember, if you don’t get hollandaise all over your fingers and dribbling down your chin you’re not doing it right!

If you love asparagus, try my Asparagus and Smoked Salmon Quiche or my Parma Ham Asparagus Brunch. Both are great brunch or light lunch ideas at this time of year!