Asparagus with basil hollandaise

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Asparagus with basil hollandaise


  • 300g asparagus spears
  • For the hollandaise sauce:
  • 4 egg yolks
  • 100 ml white wine
  • 50 ml white wine vinegar
  • 50ml water
  • 1 tsp crushed white peppercorns
  • 2 small shallots , optional
  • 1 stick celery, finely chopped
  • 150g unsalted butter, melted
  • Half a lemon
  • 2 tbsp chopped fresh basil
  • Salt and pepper

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  1. To make the hollandaise sauce, place the wine, vinegar, water, peppercorns, shallots and celery in a pan and simmer rapidly until reduced to half the original volume.
  2. Put the egg yolks in a large bowl over a pan of simmering water, gently pour on the reduction, whisking all the time, until it thickens.
  3. Take off the heat and whisk in the melted butter. Add a dash of lemon juice, check the seasoning and stir in chopped basil.
  4. Using a peeler, remove the skin from the bottom of the asparagus spears.
  5. Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season with salt and pepper. Arrange on a plate and pour the basil hollandaise over the top.