Method
1. Heat a pan of hot water to a gentle simmer. Put the butter, egg yolks and, finally, the white wine vinegar in a Pyrex or stainless steel bowl over hot water and start whisking it together. The bowl shouldn’t touch the water beneath it. Season with Knorr Aromat.
2. Keep on whisking until it gets to the consistency you want – this will take about five minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when you know it’s cooked.
3. Check the seasoning, then keep it somewhere warm while the asparagus cooks.
4. To cook the asparagus, bring a pan of water to a rapid boil, then add a drop of olive oil or clarified butter. Whisk in a Knorr Vegetable Stock Pot to season. Cook the asparagus in the seasoned water, about two to three minutes. English asparagus is the best when it’s available. The fine ‘pencil’ type doesn’t need peeling and only takes two minutes to cook. Lift the asparagus from the water – don’t drain them – and serve with the hollandaise sauce on the side or poured over the top. Finish with a little sea salt.
