Asparagus and Hollandaise sauce

Today I decided to have asparagus as a start to my evening meal. My children were expecting quail eggs so to find a balance and please everyone I decided to save the eggs into the asparagus AND IT WORKED!

I am going to share with you the recipe for my hollandaise sauce which is a take on the classic recipe and Delia Smith's foamy sauce. It's dead simple you will be left wondering why you have never tried this before.

2 egg yolks, 2 bay leaves, 3 peppercorns, 1tbs White wine vinegar, 1tbs lemon juice and 2 egg whites. You also need 100g salted butter melted and cooled. Simmer the vinegar, lemon juice, peppercorns and bay leaves together until liquid has reduced to one tablespoon. Blend the egg yolks in a food processor for a few seconds then pour in the vinegar mixture in a slow steady stream while the blender is still running. Do the same with the melted butter until mixture starts to thicken.

Whisk the eg whites until they form soft peaks, fold in egg white into hollandaise sauce a tablespoon at a time until all is incorporated and sauce is foamy, light and airy yet smooth.

Chill until ready to use and serve with asparagus or quail eggs or in this case both.