Grilled Asparagus with Hollandaise Sauce

Trim the ends off the asparagus (about 2cm – you’ll know though)

Heat griddle pan, or BBQ grill

Place the asparagus spears on the grill and cook until the topside is slightly soft

Turn and grill quickly on other side.

Place in the oven to keep warm, whilst making the sauce.

Melt butter in saucepan

Pour melted butter into a small jug to allow it to separate and cool (5 minutes)

Boil a small pot of water on the stove

In a separate bowl, add together the egg yolks, vinegar and water and whisk

Place the bowl on top of the boiling water and continue whisking. The steam will cause the eggs to pasteurise and thicken the sauce.

Continue whisking the egg mixture until thick and hot to the touch.

Once the mixture is hot, remove the bowl from the heat and set aside.

Grab the jug of butter and start pouring the oil in to the bowl you’ve set aside, whisking whilst pouring. Pour the butter in gradually.

Tip: If the sauce looks like it’s about to separate or “split” grab an ice cube and whisk it into the mix – it’ll cool it down and save the sauce.

Lay out your asparagus on your serving plates and pour over the hollandaise sauce quickly.

Serve immediately – and eat before the sauce splits!