Asparagus with tarragon hollandaise on toast
A light lunch to show off the first precious asparagus bunches of the season. Borough Market has everything you need to make the most of this seasonal dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Kitchen scale
- Stove
- Pan
- Colander
- Kitchen towel
- Toaster
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Thermos flask
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
- A sprig of tarragon, leaves finely chopped
- Cayenne or black pepper
- 4 slices of sourdough bread
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