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Asparagus with blood-orange and chervil hollandaise

You'll need

30 asparagus spears, trimmed To serve: extra-virgin olive oil 100 ml white wine vinegar 100 ml blood-orange juice, plus finely grated rind of 1 blood orange (see note) ½ golden shallot, coarsely chopped 3 egg yolks 250 ml warm clarified butter 2 tbsp finely chopped chervil, plus extra sprigs to serve


  • 01
  • Blanch asparagus in boiling salted water until bright green (1 minute), refresh, drain and set aside. Just before serving, drizzle with olive oil and season to taste.
  • 02
  • Combine vinegar and half the juice in a small saucepan over high heat, add shallot and reduce to 50ml (5-10 minutes). Strain into a large heatproof bowl, add yolks and whisk over a saucepan of simmering water until thick (3-4 minutes). Turn off heat. Whisking continuously, add butter in a thin steady stream until thick and emulsified (3-5 minutes). Stir through remaining juice, rind and chervil and serve warm with asparagus scattered with chervil sprigs.

Note If blood oranges are unavailable, substitute oranges or ruby grapefruit.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2011

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