Asparagus with An Herb Sauce

A really nice starter to any meal, this was a favourite down at Kimber Cottage especially when using home grown asparagus and herbs.


Break off the tough woody ends from the asparagus, cook the asparagus until tender.
Place the egg yolks in a small bowl over a pan of simmering water.
Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
Whisking constantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
When all the butter has been added, the sauce should be thick and smooth remove from the heat add the herbs and season to taste.
Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the centre of the asparagus spears, Serve and Enjoy!

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading


Vouvray Les Coteaux Tufiers Chenin Blanc

Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.