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     Title: White Asparagus with Dill Hollandaise
Categories: British, Vegetables, Sauces
     Yield: 1 Serving

     3    Massive white asparagus
          Spears
          Melted butter
          Olive oil
          Salt
          Pepper
          Lemon
          Dill
          Egg yolks

 Brush the asparagus spears in oil and season with salt and pepper.
 Roast for 20 minutes or until tender.

 In the meantime warm some lemon juice in a glass bowl over a pan of
 not quite simmering water. Once it has reduced slightly mix in 3 egg
 yolks. Whisk until frothy. Then add melted butter bit by bit whilst
 whisking until you are left with a beautiful hollandaise sauce. Once
 it is the consistency you want chop some dill and add to the sauce
 which will exude on a alluring perfume that anyone who has been to
 Scandinavia will instantly recognize.

 Serve the spears with a generous dollop of dill hollandaise and tuck
 in. I found this white asparagus to be more fibrous than the dainty
 green variety common to late British springtime. But that said the
 top two thirds of each stem were juicy, sweet and tender with only
 the base being less than perfect. The dill hollandaise turned out to
 be a fantastic foil adding a clout of additional taste that the
 white variety seems to miss out on.

 Recipe by Jonathan Brown of Cult Vinegar, London

 From: http://aroundbritainwithapaunch.blogspot.com

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