Asparagus with Blood Orange and Chervil Hollandaise
Australian Gourmet Traveller recipe for Asparagus with blood-orange and chervil hollandaise for a Great Gatsby party
Ingredients
- 30 asparagus spears, trimmed
- To serve: extra-virgin olive oil
- 100 ml white wine vinegar
- 100 ml blood-orange juice, plus finely grated rind of 1 blood orange (see note)
- ½ golden shallot, coarsely chopped
- 3 egg yolks
- 250 ml warm clarified butter
- 2 tbsp finely chopped chervil, plus extra sprigs to serve
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