Sesame Asparagus with Hollandaise

INGREDIENTS

200g baby asparagus spears (washed and dried)
2 tablespoons sesame seeds (toasted)
100g puff pastry sheet
20g grated parmesan

For the hollandaise sauce :
3 egg yolks
4 tarragon sprigs
2 tablespoons white wine vinegar
100g salted butter (melted)
I teaspoon lemon juice
Salt

METHOD

For the Hollandaise sauce:

• Fill a saucepan two thirds full with water and boil (or use a double boiler).
• In a separate saucepan heat the vinegar with the tarragon and reduce by half.
• Mix the egg yolks with the vinegar in a heatproof bowl, then put over the pan of boiling water and whisk until fluffy.
• Remove the egg mixture from the boiling water and add the melted butter slowly, whisking until the hollandaise thickens into a thin custard-like consistency. (Make sure there are no lumps – if so, add little hot water and mix well)
• Season with lemon and salt.

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• Heat the oven to 180*
• Roll the pastry on a floured worktop until thin.
• Sprinkle with the parmesan and cut into 1/2 inch thin strips.
• Wrap one or two asparagus from top to bottom in a pastry strip.
• Arrange on an ovenproof tray lined with oiled paper.
• Sprinkle with toasted sesame seeds and bake in the oven for 20 minutes.
• Pour over the Hollandaise and serve.

Poached eggs make a good addition to this delightful starter!