White Spears with Butter Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 16 white Asparagus (trimmed and peeled)
- ½ tsp salt
- 1 pinch sugar
- 1 Tbsp lemon juice
- For the hollandaise sauce
- ½ Tbsp lemon juice
- ½ Tbsp white wine vinegar (to taste)
- 2 large egg yolks
- ½ cup dairy-free margarine
- salt
- freshly ground White pepper
Preparation steps
1.
Bring a pan of water to a boil with the salt, sugar and lemon juice. Add the asparagus and cook for 5-7 minutes (depending on thickness) until tender. Drain well.
2.
For the hollandaise sauce: heat the lemon juice and vinegar in a small pan over a low heat.
3.
Put the egg yolks into a heatproof bowl over a pan of simmering (not boiling) water and whisk in the vinegar mixture.
4.
Heat the margarine in a small pan, until just melted. Remove from the heat.
5.
Pour the margarine in a thin, slow, steady trickle into the egg yolks, whisking constantly until smooth and thick. Season to taste with salt and pepper.
6.
Put into a serving jug and serve with the asparagus.
