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  • Recipe Room  »  Asparagus with blood orange hollandaise sauce



    • 50g butter
    • 1 cup fresh breadcrumbs
    • 18 green asparagus
    • 12 white asparagus
    • 2 tablespoons finely chopped chervil
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon finely chopped tarragon

    For the hollandaise

    • 250g butter
    • 2 blood oranges, zest and juice
    • 1 lemon, juiced
    • 4 egg yolks
    • freshly ground black pepper
    • sea salt, to season

    Asparagus with blood orange hollandaise sauce

    I have been out in my garden checking on my asparagus patch daily, it is exciting to see those spear heads just emerging from the soil and growing up enough to harvest in one day.


    To make blood orange hollandaise, melt butter. Set aside. Put zest and juices in a saucepan. Over a medium heat, reduce to 2 tablespoon. Transfer liquid into a bowl.

    Sit the bowl over a saucepan half filled with hot water and add yolks. Whisk well over a low heat until thick and foamy, then whisk in butter a little at a time. Remove from heat, then season to taste and set aside in a warm place.

    Melt butter in a frying pan. Add breadcrumbs and stir over a low heat until golden brown. Set aside.

    Wash asparagus. Peel with a potato peeler from below the tip down. Trim about 5cm off stems. Place in boiling salted water and simmer until tender (about 3mins).

    Arrange asparagus on a serving dish. Sprinkle with herbs, then top with hollandaise and breadcrumbs.

    Submitted by
    Naomi Ingleton

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