Ingredients

Method

• vegetable oil, for deep-frying
• 2 x 350 g punnets asparagus spears
• 300 g leeks, thinly sliced lengthways
• white pepper, to taste
• lemon wedges, for serving
For the Hollandaise:
• 2 T white wine vinegar
• 3 T cold water
• 3 free-range egg yolks
• 250 g clarified butter
• ½ lemon, juiced
• salt, to taste

Method

Ingredients

1. To make the crispy leeks, half-fill a medium-sized saucepan with oil and place over a medium heat.

2. While the oil is heating, make the Hollandaise. In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T. Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks.

3. Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small saucepan of simmering water. Whisk in 1 T clarified butter at a time until well incorporated. When all the butter has been added, season with lemon juice and salt.

4. Char the asparagus in a hot pan until tender, this should take 10–15 minutes. While it is cooking, deep-fry the leeks until crispy and slightly caramelised, about 5 minutes. Remove from the pan and drain on kitchen paper.

5. Season the asparagus and warm Hollandaise with white pepper, top with the crispy leeks and serve with the lemon.

Find more asparagus recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene