Fresh asparagus with roast tomato hollandaise and basil-lemon oil
- g fresh basil
- zest and juice of ½ lemon
- 160ml olive oil
- salt, pepper and a pinch of sugar, to taste
- 450g baby tomatoes on the vine
- 750g fresh asparagus – white or green, peeled
- 2 whole eggs
- 12,5ml smooth Dijon mustard
- 50ml water
- 200g butter
- 30ml (2 tbsp) white wine vinegar
Preheat the oven to 180°C.
Place the basil, lemon zest and juice with the olive oil into a blender and blitz until smooth. Set aside.
Place the tomatoes on a roasting tray, season with salt, pepper and sugar, and roast in the oven until shrivelled, 12 – 15 minutes.
Heat a large saucepan of salted water over medium heat and boil the asparagus until tender (15 – 20 minutes for white asparagus and only 4 – 5 minutes for green asparagus).
Place the eggs, mustard and water into a blender and blitz.
Bring the butter to a boil in a small saucepan over medium heat and pour the hot butter into the egg mixture while the blender is running. Add the vinegar and a little water if the mixture is too thick.
Add a few roast tomatoes to the hollandaise sauce and blend through.
Serve the asparagus with tomato hollandaise, roast tomatoes and basil oil.