It’s almost British asparagus season and so I’ve been looking forward to all the ways that I’m going to be enjoying our native grown asparagus as we roll into spring. I’ve also been experimenting with my new blender to make sauces as well as healthy green smoothies.
With a tiny bit of practice and plenty of tasting along the way, I’ve perfected a two-minute power blender hollandaise sauce, made with fresh egg yolks, butter and lemon juice. Fresh asparagus really needs nothing more, simply snap the spears, blanch in boiling water for two to three minutes and make the sauce. Then pour over and enjoy. You don’t even need a knife and fork – simply smother in sauce, pick up the spears and eat!
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