Fresh asparagus is one of Spring’s great culinary delights. It’s well worth waiting for locally-grown varieties as it really needs to be eaten as quickly as possible after it’s been cut, so the less distance it’s travelled the better. Asparagus has a short growing season, so make the most of it while it’s around. Try chargrilling it and serving with a squeeze of lemon juice and some good olive oil. Or lightly steam it, ideally upright, so the stems get the brunt of the cooking. Then dip into softly boiled eggs. Alternatively, serve with a parma or serrano ham coat with this home made Hollandaise Sauce. A quick, simple and delicious lunch or light supper.
Shopping list (enough for 4 people): 2 organic eggs (yolks only); 4oz (100g) butter - diced into small cubes; a good squeeze of fresh lemon juice; 1 tbs cold water. A tsp or two of finely chopped sorrel (optional).
Method: Put the egg yolks in a bowl over a saucepan of hot water on a low heat. The water needs to be hot but not boiling. Add the water and whisk. Add the butter, one cube at a time, whisking as you go. If the sauce looks too thick, remove from the heat and add a little more water, whisking well. Finally add the lemon juice and sorrel (if using) and serve immediately.
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