I just LOVE asparagus. One of the ways I like to eat them is stems peeled, blanched, lightly grilled on the BBQ and served with homemade Hollandaise sauce.

This is a great recipe I learnt recently from a Chef at Elora Mill Hotel . If you haven’t been there I can’t recommend a visit highly enough!

Yield 500 ml

2 shallots, peeled and thin sliced

40 ml white wine

40 ml white wine vinegar

5 black peppercorns

Good pinch of salt

500g clarified butter, melted

5 egg yolks

Lemon juice to taste

Worcestershire sauce and Tabasco to taste

2 T grainy mustard

Combine shallots, white wine, vinegar, peppercorn and bring to simmer – reduce by half

Strain, discard solids and cool down liquid to room temp

Set double boiler to simmer

Temper egg yolk, which will stop them splitting, and whisk continuously to combine with reduced liquid in a stainless steel bowl over simmering water.

Once eggs start cooking (foamy, changing colour but not turning into scrambled eggs, remove from heat – add melted butter off heat, slowly

Whisk until combined

Season with Salt, pepper, lemon juice, tabasco, Worcestershire sauce & mustard