400 g green asparagus
Salt, sugar, water

250 g clarified butter
3 egg yolks

Juice of an orange
1½ tsp Dijon mustard
Salt, pepper, cayenne pepper
Dash of tarragon vinegar
8 cl Spitz eggnog

Green Asparagus

with orange, mustard and eggnog hollandaise

  1. Wash the asparagus and cook in boiling water until just tender.
  2. For the hollandaise: Using a balloon whisk, beat the egg yolks together with all ingredients apart from the clarified butter in a bowl over a pan of simmering water until the mixture is thick and creamy. Incorporate the clarified butter, whisking constantly. Do not boil the sauce or it will split.

Tip! To make clarified butter: Melt the butter in a pan, stir with a balloon whisk and strain through a sieve.