Churles Kennedy Perera at the One to One hotel.
Ingredients
300g white asparagus
200g new potato
50g butter
5g dill
sugar, salt and pepper to taste
For the hollandais sauce
50g chopped onion
1 pinch crushed black pepper
½ cup white vinegar
1 egg yolk
100g melted butter
2 tbsp lemon juice
Method
- For the hollandaise sauce, place the chopped onion, black pepper and white vinegar into a pan. Reduce until there’s approximately one third in the pan and set aside to cool
- Add egg yolk to the reduction and beat slowly on a low heat until it’s a light foam
- Add butter and stir slowly – do not beat. Add salt and lemon to taste
- Heat a pan of hot water. Peel the asparagus before boiling with sugar and salt until cooked
- Place the cooked asparagus onto a plate and place some butter on top
- Boil the new potatoes and then cut into halves. Sauté the potatoes in butter and add salt to taste
- Arrange asparagus and potato in a plate and serve with the hollandaise sauce
This recipe serves one and comes from Churles Kennedy Perera at 18 oz Steakhouse at the One to One hotel.
