Asparagus with Hollandaise Sauce on Sourdough Toast
8 asparagus spears
1 tablespoon olive oil
4 egg yolks
200g/1 cup butter
juice of half a lemon
4 slices Soughdough bread
sea salt and freshly ground black pepper
1. Toss the asparagus in one tablespoon of olive oil and season with sea salt and freshly ground black pepper. Place a griddle pan over a high heat, and then arrange the asparagus on the pan and leave to cook for 2 minutes on each side. You can also roast the asparagus in a hot oven for 5-7 minutes.
2. Make your hollandaise sauce by first melting the butter. While the butter is melting pour the egg yolks into a food processor, followed by the juice of 1 lemon. Turn the food processor on to medium speed and slowly pour in the melted butter through the nozzle until all the butter is whizzed with the egg yolks and the sauce is a thick consistency. It's the best way I have ever come accross to make hollandaise.
3. Toast 4 slices of Sourdough and assemble on 2 plates, place 2 asparagus spears on each slice of toast and smoother with the hollandaise sauce.