Asparagus with Tarragon Hollandaise on Toast
www.greatbritishfoodawards.com
Chop the woody ends from the asparagus – I don’t snap mine off as so many recipes suggest because you seem to lose more flesh than necessary. In fact, I...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Stove
- Pot
- Colander
- Kitchen towel
- Toaster
- Thermos
- Kitchen scale
Ingredients
- 500g asparagus or about 24 spears, depending on thickness
- 3 egg yolks
- 200g cold, unsalted butter, cut into 1cm cubes
- Juice of ½ a lemon
- 1 sprig of tarragon, leaves finely chopped
- Cayenne or black pepper
- 4 slices of sourdough bread
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