Avocado Hollandaise
This goes perfectly with asparagus, and firm white fish
Makes enough for: 1 batch Hollandaise
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