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      Title: White Asparagus with Dill Hollandaise
 Categories: British, Vegetables, Sauces
      Yield: 1 Serving
 
      3    Massive white asparagus
           Spears
           Melted butter
           Olive oil
           Salt
           Pepper
           Lemon
           Dill
           Egg yolks
 
  Brush the asparagus spears in oil and season with salt and pepper.
  Roast for 20 minutes or until tender.
  
  In the meantime warm some lemon juice in a glass bowl over a pan of
  not quite simmering water. Once it has reduced slightly mix in 3 egg
  yolks. Whisk until frothy. Then add melted butter bit by bit whilst
  whisking until you are left with a beautiful hollandaise sauce. Once
  it is the consistency you want chop some dill and add to the sauce
  which will exude on a alluring perfume that anyone who has been to
  Scandinavia will instantly recognize.
  
  Serve the spears with a generous dollop of dill hollandaise and tuck
  in. I found this white asparagus to be more fibrous than the dainty
  green variety common to late British springtime. But that said the
  top two thirds of each stem were juicy, sweet and tender with only
  the base being less than perfect. The dill hollandaise turned out to
  be a fantastic foil adding a clout of additional taste that the
  white variety seems to miss out on.

  Recipe by Jonathan Brown of Cult Vinegar, London

  From: http://aroundbritainwithapaunch.blogspot.com

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