continuously.

Ready in: 35 minutes Serves: 4 as a starter Ingredients: - 400g asparagus spears, trimmed For the hollandaise: - 2 tbsp white wine vinegar - 1 tbsp lemon juice - 1 sprig fresh tarragon - 6 black peppercorns - 2 large egg yolks - 125g Simply M&S English salted butter, melted Method: 1. To make the hollandaise sauce, put the vinegar, lemon juice, tarragon and pep percorns in a small pan, bring to the boil and heat until reduced by half. Strai n the mixture into a heatproof bowl and add the egg yolks. Sit the bowl over a p an of simmering water and whisk the mixture until foamy. 2. Gradually add the melted butter a little at a time, whisking continuously, un til you have a sauce that is the consistency of mayonnaise. If the mixture becom es too thick, add a little warm water. Season, remove from the heat and keep war m. 3. Steam the asparagus for 5-6 minutes over salted water, until just tender. Pat dry with kitchen towel and serve with the hollandaise.