No. of portions 10 Ingredients 1kg Asparagus, trimmed 600ml Knorr Garde D'or Hollandaise Sauce
Advance Preparation Pre-heat oven to 180ºC/375ºF/Gas 4. Method 1. Prepare the asparagus by snapping the stems at there natural break point and then peeling the stems for a inch or so below the head end. 2. Decant the Knorr Garde D'or Hollandaise Sauce into a suitable pan and place over a medium heat. Bring to the boil, cover and remove from the heat. Keep warm. 3. Cook the asparagus in boiling water until just tender, remove and drain well. 4. Place the cooked asparagus centre of plate and spoon over the warm hollandaise. Service Hint For a richer sauce extra butter can be whisked into the hollandaise sauce at a ratio 100g per a litre of sauce. Recipe from Knorr Summer Menu Masterclass with Neil Thornley