Finally we can enjoy some Swiss asparagus! And I’ve been keeping this recipe for Hollandaise Sauce in mind for just this purpose. Butter, wine vinegar, lemon juice, a pinch of salt and egg yolks. So simple.
Just one word of warning: you can keep this sauce warm by placing it in a bowl over some hot water. My water was in a saucepan and was simmering just a little because I forgot to turn it off… I nearly ended up with scrambled eggs! I managed to save it by whisking in a couple of tablespoons of hot water. Luckily, the sauce was very forgiving.
Here’s Delia Smith’s recipe for Hollandaise Sauce (almost the same as John Tovey’s).