Asparagus and cheat's hollandaise

Blend the egg yolks in a blender or processor until well mixed.

In a small saucepan, heat the lemon juice and vinegar and, with the motor running, add in a slow thin stream to the eggs.

In the same saucepan, melt the butter until foaming.

Once again, with the motor running, very slowly add the butter to the egg mixture.

The slower the better!

Season with salt and pepper.

Trim 2 - 3 cm from the bottom of the asparagus before peeling.

Blanch in salted boiling water for 3 - 5 minutes. Drain and serve immediately with hollandaise and a sprinkling of cracked pepper.

Note: Cooking time will vary depending on the thickness of the asparagus spears.

Ingredients

• 1 large bunch young asparagus spears
• 3 x-large egg yolks
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 175g warm butter
• NoMU Just salt
• NoMU Just pepper