English Asparagus with Hollandaise

Ingredients

• 1 bunch green asparagus
• 1 bunch white asparagus
• 2 cups hollandaise sauce
• Edible flowers
• Micro red veined sorrel
• Yuzu pearls

Method

1. Bend each asparagus stem until it snaps naturally, separating the tougher base from the edible stem
2. Peel the lower 1/3 of the stems
3. Melt a knob of butter in a pan, then add the green asparagus stems, sprinkle them with salt and cover with a lid
4. Cook for 5 minutes, shaking a couple of times
5. Meanwhile, in a separate pan, do the same with the white asparagus

To Serve

Dip the lower half of each stem into the warm hollandaise sauce and arrange them on a plate in alternate colours. Garnish with the edible flowers, micro red veined sorrel and yuzu pearls, then serve immediately.