Ingredients
- 500g equivalent sized, trimmed fresh green, white and purple asparagus.
- Hollandaise Sauce
- 40 g unsalted butter
- 2 beaten egg yolks
- Salt and pepper to taste
- 50 ml lemon or lime juice
Serves 2 – 3
Preparation
- Place prepared and rinsed asparagus on a 30c.m. round ovenable glass platter in a circular configuration with tips pointing into the centre.
- Cover tightly with plastic wrap.
- Place butter in 500ml ovenable glass jug and cook on low 30- 40 % until the butter melts.
- In a bowl whisk the egg yolks, seasoning and lemon juice until blended.
- Whisk this mixture into the melted butter.
- Place jug off the centre of the turntable and cook on Defrost (30%) in 20 second bursts whisking at each break, until thickened.
- Cover to keep warm.
- Cook prepared asparagus on High (100%) for 3 – 4 minutes depending on the wattage of your oven.
- Serve asparagus warm with Hollandaise sauce.