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Asparagus Recipes Asparagus Recipes

Asparagus RecipesAsparagus Recipes

Asparagus & Hollandaise Sauce

serves 4


  • 500g Asparagus
  • ½ cup Butter
  • 3 large Egg Yolks
  • 1 tbsp plus 1 tsp Lemon Juice
  • Pinch Salt
  • 2 tbsp Water
  • Chopped fresh parsley (optional)


Heat the butter in a heavy bottomed saucepan until hot and bubbling but not brown.

In a small bowl beat the egg yolks together with the lemon juice and a pinch of salt.

Remove the butter from the heat and along with 2 tablespoons of water gradually beat into the egg mixture.

Return the mixture to the saucepan and beat over a low heat until mixture becomes slightly thickened. Once at the desired consistency, pour into a bowl and let stand over hot water until serving.

Trim any woody ends from the asparagus and cook in a pan of lightly salted water until crisp tender. Once cooked, remove from the pan and serve immediately with a drizzle of the hollandaise.

Sprinkle with chopped fresh parsley if desired.