Ingredients
For the seaweed hollandaise:250g unsalted butter
1 clove of garlic, grated
5 egg yolks
½ tsp Dijon mustard
1 tbsp lemon juice
1 tsp Seaweed Salt
To serve:
250g asparagus
25g butter
2 eggs, poached
Instructions
Gently melt diced butter in a pan and remove from the heat. Blitz the egg yolks, crushed garlic and Dijon mustard in a food processor until smooth then gradually pour in the melted butter while the processor is blending.
Keep adding until smooth and silky then finish with lemon and a generous pinch of Seaweed Salt to taste. Keep in a jug covered with the butter foil to seal from the open air and prevent a skin from forming.
Store in a warm place. If you need to slacken the texture stir in a tablespoon on hot water. For the asparagus, serve grilled in a pan with butter and a pinch of Seaweed Salt topped with poached eggs.
