Steamed asparagus with lemon hollandaise

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

10.00 ml lemon juice
15.00 ml lemon — zest only
100.00 g butter
2.00 eggs — just the yolks
0.00 freshly ground black pepper — to tatse
800.00 g asparagus
0.00 parmesan cheese — shavings, to serve
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Method:

Place the lemon juice, lemon rind and butter in a saucepan and bring to the boil.
Place the egg yolks and pepper in a blender and mix.
With the motor running, pour the butter and lemon mixture into the eggs in a thin, steady stream.
Arrange a few asparagus spears on each plate, spoon over the sauce and scatter over some Parmesan shavings.

COOKS NOTE: Use the egg whites in the poached berry meringue recipe.



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