Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell, this starter of beautifully steamed asparagus is balanced perfectly by the rich hollandaise and salty bottarga.
For the Hollandaise
500ml white wine vinegar
1 tbsp peppercorns
A bunch of tarragon
3 large free range egg yolks
200ml melted and skimmed unsalted butter
Squeeze of lemon juice
Allow five asparagus per person
Boil together the vinegar, peppercorns and tarragon, reduce by half, strain and reserve. Bring a large pan of water to the boil then reduce to a simmer. Beat together the yolks and 2 teaspoons of the reduced vinegar in a heatproof bowl that fits snugly over the pan.
Beat until the mixture becomes foamy (do not let it overheat) and slowly pour in the butter in small additions, whisking well until all the butter is incorporated and you have a consistency that is similar to mayonnaise.