Asparagus butter sauce

Name: Asparagus butter sauce
Ingredients: 4 free range egg yolks; ½ lemon, juiced; 1 tbsp cold water; 250g cold, unsalted butter, cubed; 100ml whipping cream, whipped to soft peaks; Sea salt flakes and freshly cracked black pepper; 20 spears of asparagus, tough ends snapped off; Parmesan and olive oil for finishing

www.theenglishgarden.co.uk

Pair spears of fresh English asparagus with a buttery, airy sauce mousseline, a very special, delicious alternative to traditional hollandaise. Thyme head chef Charlie Hibbert shares his recipe.

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View full recipe on www.theenglishgarden.co.uk

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Ingredients

4 free range egg yolks
½ lemon, juiced
1 tbsp cold water
250g cold, unsalted butter, cubed
100ml whipping cream, whipped to soft peaks
Sea salt flakes and freshly cracked black pepper
20 spears of asparagus, tough ends snapped off
Parmesan and olive oil for finishing

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Asparagus butter sauce

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