for 4 person

Asparagus

1 tbsp	olive oil
500 g	green asparagus, cut off the lower woody ends
½ tsp	salt
a little	pepper

Butter

100 g

butter, cut into pieces

Hollandaise sauce

2	fresh egg yolks
1	organic lemon, use grated zest reserved 2 tbsp of juice
¼ tsp	cayenne pepper
	salt and pepper to taste

To serve

40 g	Parmesan, shaved into thin strips using a peeler
4 sprig	basil, leaves torn off

How it's done

Asparagus

Heat the oil in a wide non-stick frying pan. Add the asparagus, reduce the heat, fry for approx. 15 mins., turning occasionally, season.

Butter

Heat the butter in a small pan until it foams and smells slightly nutty. Remove the pan from the heat, allow to cool slightly.

Hollandaise sauce

Whisk the egg yolks and lemon juice in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Add the butter drop by drop to begin with, then more gradually, whisking constantly. Continue to whisk until the sauce becomes creamy. Remove the bowl, add the reserved lemon zest, season.

To serve

Serve the asparagus on a platter, top with the Parmesan, basil and a little of the hollandaise sauce. Serve the remainder of the sauce alongside.

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