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Asparagus with Hollandaise Sauce

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CATEGORY CUISINE TAG YIELD
Eggs Superchefs 1 servings

INGREDIENTS

32 Heads medium tight tipped asparagus
4 Egg yolks
225 g Butter; (8oz)
2 Lemons; juice of
4 Ripe tomatoes
55 g Chervil; (2oz)
Salt and pepper

INSTRUCTIONS

Peel the asparagus and cook in boiling water until tender.
Meanwhile, melt the butter and place the egg yolk in a stainless
steel bowl and whisk together with 150ml (1/4pint) boiling water
until a sabayon is formed. Pour onto the melted butter slowly as for
mayonnaise. Season with salt, pepper and lemon juice. Garnish with a
chervil and tomato concasse.
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