Asparagus With Hollandaise Sauce Recipe

• 32 x Heads medium tight tipped asparagus
• 4 x Egg yolks
• 225 gm Butter, (8oz)
• 2 x Lemons, juice of
• 4 x Ripe tomatoes
• 55 gm Chervil, (2oz) Salt and pepper

1. Peel the asparagus and cook in boiling water till tender.
2. Meanwhile, heat the butter and place the egg yolk in a stainless steel bowl and whisk together with 150ml (1/4pint) boiling water till a sabayon is formed.
3. Pour onto the melted butter slowly as for mayonnaise.
4. Season with salt, pepper and lemon juice.
5. Garnish with a chervil and tomato concasse.

asparagus, egg yolks, butter, lemons, tomatoes, chervil

Taken from cookeatshare.com/recipes/asparagus-with-hollandaise-sauce-71165 (may not work)