• 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.