Ingredients
- HOLLANDAISE DRESSING
- 3 egg yolks
- 20 mls vinegar
- 150 mls melted butter
- Sea salt and white pepper for seasoning
- 1 tsp of freshly squeezed lemon juice
- 1-2 bunches of asparagus, thick ends trimmed
- Special equipment: Heatproof bowl & whisk
Description
Tender Asparagus Spears Served With A Creamy And Lemony Hollandaise Dressing.
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