Asparagus with Lemon and Tarragon Hollandaise

Name: Asparagus with Lemon and Tarragon Hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Asparagus; Egg yolks; Squeeze of lemon juice; Olive oil; Tarragon; Sea salt and freshly ground black pepper

Ingredients

450g asparagus, trimmed

For the hollandaise sauce

3 large egg yolks
Squeeze of lemon juice, plus extra to taste
200ml olive oil
2 tbsp chopped tarragon
Sea salt and freshly ground black pepper

Cooking instructions

Serves 4

First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn't overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.
Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.
Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.
Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.

Gordon Ramsay
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012