for 4 person

Reduction

½ dl	white wine
½ dl	white balsamic vinegar
1	shallot, finely chopped
10 g	cress, roughly chopped
2 corn	Tasmanian pepper
1	bay leaf

To cook the asparagus

2 litre	water
1 tbsp	lemon juice
1 tbsp	salt
1 tbsp	sugar
25 g	butter
1 kg	white asparagus, completely peeled

Cress hollandaise

2	fresh egg yolk
100 g	butter, cut into pieces, cold
1 tsp	lemon juice
20 g	cress
	salt to taste
a little	Tasmanian pepper

How it's done

Reduction

Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.

To cook the asparagus

Bring the water to the boil in a wide pan. Add the lemon juice, salt, sugar and butter. Add the asparagus, bring to the boil. Cover the pan and remove from the heat, leave to infuse for approx. 15 mins.

Cress hollandaise

Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a hand mixer, beat the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, stir in the lemon juice and cress, season. Remove the asparagus from the poaching liquid, serve with the sauce.

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