Fresh Asparagus with Foaming Hollandaise

The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whites. 

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  Serves 4 as a starter

Ingredients
1¼ lb (570 g) fresh asparagus stalks (medium thick)
salt
For the sauce:
2 large eggs, separated
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) salted butter
salt and freshly milled black pepper

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This recipe is taken from Delia Smith’s Summer Collection

Method

You can make the sauce at any time: we have tried it chilled overnight in the refrigerator, which makes a nice contrast with the hot asparagus, or you can serve it warm, or even at room temperature.

Begin by placing the egg yolks in a food processor or blender together with some salt, switch on and blend them thoroughly. In a small saucepan heat the lemon juice and vinegar till the mixture simmers, then switch the processor on again and pour the hot liquid on to the egg yolks in a steady stream.

Switch off, then in the same saucepan melt the butter – not too fiercely: it mustn't brown. When it is liquid and foaming, switch on the processor once more and pour in the butter, again in a steady, thin stream, until it is all incorporated and the sauce has thickened.