Fresh asparagus with roast tomato hollandaise and basil-lemon oil

July 18, 2016 (Last Updated: January 11, 2019)

Fresh asparagus with roast tomato hollandaise and basil-lemon oil

Serves: 6
Cooking Time: 30 mins


  • 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.

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