Ingredients

• 450g (1lb) asparagus, trimmed
• lime halves or wedges and zest, to garnish

For the Lime Hollandaise Dressing:

• 2 limes
• 15ml (3 tbsp) white wine vinegar
• 1 shallot, finely chopped
• 125g (4oz) butter, diced
• 2 egg yolks
• salt and freshly ground black pepper

Tools

• Citrus juicer/ liquidiser or food processing attachment

Method

1. Tie the asparagus into 2 equal bundles. Stand them tips upwards in a saucepan of boiling salted water, cover and simmer for 8-10 minutes.
2. Meanwhile finely grate the rind from 1 lime. Cut both limes in half and using the Citrus Juicer, juice 1½ limes. Reserve the remaining half for garnish.
3. Place the vinegar and shallot in a small saucepan and bring to the boil. Boil for a minute or so to reduce to 15ml (1 tbsp) then stir in the lime juice. At the same time place the butter in a saucepan and warm gently until the butter just begins to foam.
4. Put the egg yolks and a little salt in the Liquidiser or Food Processing bowl fitted with the knife blade and with the motor running slowly pour in the lime and vinegar mixture. Slowly add the butter and continue blending for a few seconds or until the sauce is smooth and creamy.
5. Drain the asparagus and arrange on warmed serving plates, drizzling over the lime dressing. Sprinkle with freshly ground black pepper and garnish with grated lime zest and pieces of lime.

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