Avocado Hollandaise For Steamed Asparagus

Whole avocados are so expensive, whether in season or not. It makes buying them prohibitive. But thankfully I can get avocado pulp for a reasonable price and this is what I have used to make my avocado hollandaise.

Avocado Hollandaise
Head straight on to the Recipe For Avocado Hollandaise

I do not have the patience for on-line shopping. Especially when the search feature does not work properly. And I just cannot browse through an internet store the same way I do when shopping in real life. When I asked my friends where I could get 00 flour, I was directed to Sagra Foods. And as I landed on their home page it showed sugar free chocolate. It was like they were reading my mind as I needed 80% chocolate for a recipe I am developing. And here it was, without me having to look. I decided to search for rice paper wrappers, but it showed no results. And having a little bit of time on my hands I decided to look under the Asian ingredients. And there they were, Rice Paper Wraps. Had I not had the time they would not have made it into my cart.

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Not that it would make a huge difference to me as I can get them locally. And I would never have known that I could get 454g for less than R75! Now I have to perfect my rolling technique so that I can create some lovely recipes to share. Sagra use PayFast for their online payments and I have now learnt that I cannot use my credit card through this facility. When I tried to pay the screen would not scroll down for the insertion of the OTP. And I had to cancel the payment. By this stage I already had the order confirmation and so replied asking for a QR code to pay with SnapScan. Had I read to the bottom of the email I would have seen it there. But they replied within minutes so I could make the payment and collect my goodies.

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Avocado Hollandaise

This goes perfectly with asparagus, and firm white fish
Recipe Category: Condiments, Vegetarian
All Rights Reserved: Adapted from 7 Ways page 48

Ingredients

  • 100 mls water, plus extra for steaming
  • 1 lemon cut into quarters
  • 5 mls apple cider vinegar
  • 1 g chives, thinly sliced
  • salt and freshly ground black pepper to season
  • 100 g avocado pulp
  • 1 egg yolk
  • 5 g tarragon, leaves picked
  • 340 g asparagus, ends trimmed
  • olive oil for drizzling

Method

  • Place the water, the juice from 2 quarters of the lemon, the vinegar and chives into a small sauce pan
  • Season and bring to the boil
  • Place the avocado, egg yolk and tarragon into a blender and add the boiling liquid
  • Blend until smooth and adjust the seasoning
  • Place the asparagus into a microwave proof dish and add just enough water to cover the bottom
  • Heat on high for 1 - 2 minutes, until as soft as you like them
  • Drain the water, drizzle with oil and season
  • Serve with the hollandaise and lemon wedges for squeezing over the asparagus if required

Inspiration published on Lavender and Lime March 17:

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