Steamed Aspagarus With Hollandaise and Bottarga

A fantastic starter for an evening soiree

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

To Serve

Allow five asparagus per person


  1. 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.

  2. 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.

  3. Steam the asparagus on 85°C for 2 minutes. Remove from the oven and season with a little salt, pepper and extra virgin olive oil. Arrange on a plate, spoon over the hollandaise and finish with a generous grating of bottarga. Serve.

About the Author

Skye Gyngell is a multi-award winning chef, author and restaurateur. Originally hailing from Australia, Skye started her career working at numerous culinary institutions in Sydney, before heading to Paris to complete formal training under the watchful eye of Anne Willan at La Varenne. Her experiences in London include time at The French House and The Dorchester, before becoming head chef at Petersham Nurseries Café. Here, she worked exclusively with local, seasonal produce and her dishes received raving reviews from respected food critic Terry Durrack, who compared her work to that of legendary chef Alice Walters. This phenomenal reception saw her become the Independent on Sunday’s food writer for the next five years. In October 2014, Skye opened her much-anticipated London restaurant Spring, which encompasses her signature style of cooking.

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