English asparagus with lemon hollandaise

prep time:

cooking time:

serves: 2

season: Summer

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes, chicken

1 bunch English asparagus
200g unsalted butter
1tbsp lemon juice
2 egg yolks

1	Trim the base of the aspagus stalks and stand in a steamer, with water below the heads; or place, tied in a bunch, in a generous pan of boiling water, until al dente.
2	Melt 200g unsalted butter gently in a pan, adding 2 egg yolks and whisking off the heat.
3	Add 1 tablespoon freshly squeezed lemon juice and whisk to a wet Hollandaise consistency.
4	Keep warm but do not allow to curdle; if it turns, add a dash of cold water, and whisk again.