STEAMED ASPARAGUS, WITH HAM AND HOLLANDAISE SAUCE
Ingredients
Serves 2
1 bunch asparagus (more if desired)
2-4 slices good quality ham
2 thickish slices good quality bread, toasted
Ingredients Hollandaise Sauce
120g unsalted butter
3 large egg yolks
1 Tablespoon cider vinegar or fresh lemon juice plus 1 teaspoon
Good pinch salt
Pinch of cayenne pepper
1 teaspoon of finely chopped chervil, parsley or chives
1 bunch asparagus (more if desired)
2-4 slices good quality ham
2 thickish slices good quality bread, toasted
Ingredients Hollandaise Sauce
120g unsalted butter
3 large egg yolks
1 Tablespoon cider vinegar or fresh lemon juice plus 1 teaspoon
Good pinch salt
Pinch of cayenne pepper
1 teaspoon of finely chopped chervil, parsley or chives
Method
Hollandaise Sauce
Heat the butter in a heavy-based pot until foamy and hot, but not browned. Turn off the heat and let sit so the sediment that has formed can settle to the bottom of the pot.
Put a pot on the stove which will allow your bowl to sit on top. Add enough water to the pot, just check that the water does not touch the bottom of the bowl as the eggs will scramble.
In a good stainless steel bowl, ideally with a rounded bottom, add the egg yolks, vinegar or lemon juice and whisk lightly. Put over the gently simmering water and whisk the yolks until they start to thicken and go pale in colour.
Using a ladle, gradually drizzle in the clarified butter (only the golden butter not the sediment on the bottom of pot), whisking continuously. Keep adding the butter like this until you get a thick looking base to your sauce. You can add the butter in more confident amounts now, whisking all the time. When all the butter is added, check the taste, as it will definitely need a little salt. Add a pinch of cayenne pepper and the herbs. If the hollandaise is too thick (it should delicately coat the asparagus), add a drop or two of boiling water to the mix and whisk and it will loosen the mix considerably. If you are not using the hollandaise straight away, you need to find a warm place where it will sit without melting or going cold.
To Serve
Prepare the asparagus as for the direction in the recipe Grilled Wild Asparagus with Rocket Parmesan & Balsamic Vinegar. Place in a steamer and steam for 2-3 minutes depending on the size of the asparagus. Once cooked remove immediately and season lightly with sea salt and cracked pepper.
Either grill or toast the bread and lay on the plates, generously lay the ham slices on top. Bunch up 4-5 spears of asparagus and arrange on top. Spoon over the delicately, decadent hollandaise sauce.
Heat the butter in a heavy-based pot until foamy and hot, but not browned. Turn off the heat and let sit so the sediment that has formed can settle to the bottom of the pot.
Put a pot on the stove which will allow your bowl to sit on top. Add enough water to the pot, just check that the water does not touch the bottom of the bowl as the eggs will scramble.
In a good stainless steel bowl, ideally with a rounded bottom, add the egg yolks, vinegar or lemon juice and whisk lightly. Put over the gently simmering water and whisk the yolks until they start to thicken and go pale in colour.
Using a ladle, gradually drizzle in the clarified butter (only the golden butter not the sediment on the bottom of pot), whisking continuously. Keep adding the butter like this until you get a thick looking base to your sauce. You can add the butter in more confident amounts now, whisking all the time. When all the butter is added, check the taste, as it will definitely need a little salt. Add a pinch of cayenne pepper and the herbs. If the hollandaise is too thick (it should delicately coat the asparagus), add a drop or two of boiling water to the mix and whisk and it will loosen the mix considerably. If you are not using the hollandaise straight away, you need to find a warm place where it will sit without melting or going cold.
To Serve
Prepare the asparagus as for the direction in the recipe Grilled Wild Asparagus with Rocket Parmesan & Balsamic Vinegar. Place in a steamer and steam for 2-3 minutes depending on the size of the asparagus. Once cooked remove immediately and season lightly with sea salt and cracked pepper.
Either grill or toast the bread and lay on the plates, generously lay the ham slices on top. Bunch up 4-5 spears of asparagus and arrange on top. Spoon over the delicately, decadent hollandaise sauce.
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