Nat’s parents come over every few weeks for a meal (and several bottles of wine) and it is something I always look forward to.
I am always told by Nat’s mother – Deb – to keep it simple.
Which this easy little starter I served at our most recent meal, certainly is.
It is really elegant, super classic and foolproof if you pressed for time.
Which means more time for drinking champagne and catching up.
2 bunches asparagus, woody ends trimmed
1 bunch rocket
1/4 cup creme fraiche
1 tsp cornflour
2 egg yolks
1 tsp white wine vinegar
2 tsp lemon juice
40gm unsalted butter, softened
- For the Hollandaise Sauce, place the creme fraiche, cornflour, egg yolks, white wine vinegar and lemon juice in a saucepan over a low heat. Cook, whisking gently for 1 – 2 minutes until thickened and combined.
- Remove from the heat and set aside. Whisk in the butter until combined, then season with sea salt and freshly ground black pepper.
- Steam the asparagus for 2 – 3 minutes until tender.
- Divide the asparagus and rocket among serving plates, then drizzle with Hollandaise Sauce and serve.