Ingredients
1 1/2 pounds asparagus spears, trimmed 4 - 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices cut bacon or pancetta
Chopped chives or scallions, (optional)
For the Hollandaise sauce
125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
pinch salt
splash of ice cold water
lemon juice
cayenne pepper
Method
Preheat oven to 200C/Gas 6.
Lightly coat the asparagus spears in extra-virgin olive oil.
Season the asparagus with black pepper and take a quick count of the spear tips and divide the total number by four.
Gather the number of spears together and use a slice of bacon to wrap the bundle and secure the spears together - repeat with the remaining ingredients.
Place your bundles in to a griddle pan or an oven proof dish and cover with foil.
Cook the bundles for 10-12 minutes until the bacon is crisp and the asparagus is tender.
Whilst the bundles cook, start the Hollandaise sauce, melt 125g butter in a saucepan and skim any white solids from the surface - keep the butter warm.
Add 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water to a glass or metal bowl that will fit over a small saucepan.
Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, around 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.
Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
Products Used
WORLD OF FLAVOURS ITALIAN GLASS OIL & VINEGAR BOTTLE
MOLTEN CAST IRON SQUARE GRILL PAN
LIVING NOSTALGIA ANTIQUE CREAM MECHANICAL SCALES
MASTER CLASS NON-STICK HEAVY DUTY 16CM SAUCEPAN
KITCHEN CRAFT DELUXE STAINLESS STEEL 18CM BOWL
MASTER CLASS NON-STICK HEAVY DUTY 20CM SAUCEPAN
KITCHEN CRAFT STAINLESS STEEL ELEVEN WIRE 40CM BALLOON WHISK