Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the sauce
- 2tablespoons white wine vinegar
- 4 large egg yolks
- 8tablespoons butter, melted
- 1tablespoons lemon juice
- 1 pinch salt
- 450grams fresh asparagus
- 1tablespoons olive oil
- 1 pinch freshly ground black pepper
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
5.2grams
Fat
40.8grams
Carbs
2.6grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Snap off the woody ends from the asparagus spears. Brush a ridged grill pan with the oil and heat over medium-high heat until the pan is very hot. Cook the asparagus, turning once, for about 6 minutes, until the asparagus has grill marks and is just tender (thick spears may take longer, so reduce the temperature as needed so the asparagus cooks without charring).
Step 2 of 4
Meanwhile, make the sauce. Boil the vinegar until reduced by half. Remove from the heat, and add 2 tbsp water. One at a time, whisk in the egg yolks.
Step 3 of 4
Return the saucepan to a very low heat and whisk until the mixture is thick and pale. Remove from the heat and gradually whisk in the melted butter. Stir in the lemon juice. Season with salt and pepper.
Step 4 of 4
Divide the asparagus between serving plates. Spoon the sauce over the asparagus, and serve at once.
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