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Asparagus
To cook asparagus:
Put a large, deep sided pan of water on to boil (it must be wider than the length of the asparagus). As it comes to the boil sprinkle a little salt into it. Add the asparagus spears, either tied in a bundle with string or in a wire basket smaller than the pan, making sure they are fully immersed, then cover with a lid. After 5 minutes pierce the lower stalks with a knife point – if it glides in then remove the asparagus. If not, return the lid and cook a little longer – cooking time depends on freshness and width of the stalks. 450g bundle is enough for 2.
With melted butter
Cook one bundle as above. Meanwhile soften 75g butter in a small pan. Remove from the heat when it is soft but before it is transparent. Drain the asparagus and place on large plates. Whisk the butter with a fork until smooth, then pour over the tips. Add freshly ground black pepper if you like and eat with your fingers – always.
With Hollandaise sauce
1 tblsp white wine vinegar or lemon juice
2 large egg yolks
140g room temp butter, cut into cubes
Use a double sauce pan if you have one, if not use a heat proof bowl to put over a pan of water so it sits on top, but does not actually touch the water. Heat the water but don’t boil. Put the egg yolks and vinegar into the bowl and beat together, then place the bowl over the hot water. Add the butter one cube at a time, stirring constantly with a wooden spoon. Let each cube melt before adding the next. If the sauce shows signs of curdling or thickening too fast remove from the heat immediately and place over cold water stirring all the time. Hollandaise should be smooth and fairly thick (not quite as thick as mayonnaise). Add freshly ground black pepper to taste (this is also completely delicious with poached salmon steaks).