Food & Drink

Niall McKenna’s asparagus with hollandaise and asparagus with capers

This week, Niall is celebrating asparagus season with two simple recipes

Niall McKenna’s asparagus with hollandaise
Niall McKenna’s asparagus with hollandaise

This time of year brings us chefs great joy as the change of weather brings us an exciting selection of seasonal produce. Having a local supplier, like Conway farms, providing us with local asparagus for a short window which lasts no longer than six weeks, is always a superb start to spring menus.

When I was a chef in London, asparagus season was one of the most eagerly anticipated seasonal changes to the menu. It is a superb vegetable and I love to serve it classically, letting the vegetable do the work. You will find this on the menus with hollandaise sauce, giving it a classic twist. It makes a delicious appetiser for your dinner - the rule is to keep it simple and buy with the seasons - enjoy.

New Season Asparagus with Hollandaise

Niall McKenna’s asparagus with hollandaise
Niall McKenna’s asparagus with hollandaise
Ingredients
(Serves 2)
  • 2 bundles asparagus
For the Hollandaise sauce
  • 225g butter
  • 2 tbsp malt or white wine vinegar
  • 6 white peppercorns
  • 2 egg yolks
  • 1 tbsp water
  • Salt and pepper
Method
  • To begin, submerge the asparagus in a pan of boiling water for 3-6 minutes. Then remove and plunge in iced water.
  • For the hollandaise sauce, melt the butter in a pan, leaving it to cool slightly to avoid curdling. Remove the solids from the pan and only use the clarified butter which should run clear and yellow. Set aside.
  • Next, boil the vinegar with the peppercorns, letting it reduce by half. Add the cold water to cool and sieve the mixture into a bowl. Add the egg yolks and whisk together.
  • Place the bowl over a pot of hot water and whisk to form a smooth ribbon texture. Once reached, remove the bowl from the heat and continue to whisk, slowly adding the warm clarified butter.
  • Once all the butter is added, the sauce should form a thick consistency which can now be seasoned with salt and pepper to taste.


Asparagus with Capers

Niall McKenna’s asparagus with capers
Niall McKenna’s asparagus with capers
Ingredients
(Serves 2)
  • 250g asparagus
  • 1 tbsp balsamic vinegar
  • 1 tbsp capers
  • Knob of butter
  • Parmesan, grated
  • Salt and pepper
Method
  • To begin, trim the asparagus ends and steam until tender for approximately three minutes.
  • Once cooked, toss with a knob of butter, balsamic vinegar, and capers, seasoning with salt and pepper.
  • To serve, place on toasted sourdough or ciabatta with fresh parmesan grated on top.
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