Ingredients
- 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)
- Â Â Salt and pepper
Description
Peel The Asparagus And Cook In Boiling Water Till Tender. Meanwhile, Heat The Butter And Place The Egg Yolk In A Stainless Steel Bowl And Whisk Together With 150ml (1/4pint)…
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