I absolutely love asparagus! Two of my favouirte seasons are asparagus and whitebait.
Here is a simple yet classic way of serving asparagus. The hollandaise is so easy.
115 g butter
3 egg yolks
Juice from 1/4 lemon
Sea salt and ground white pepper
Melt the butter over a low heat until just melted. You don't want it to boil and separate.
In a small blender, add the eggs lemon juice and seasonings. Blitz for 10 seconds.
Turn the whiz onto low and slowly pour the butter in.
Once all the butter is in, scrape the sides and return the lid. Turn the whiz up and give it a good spin for 30 seconds.