Char Grilled Asparagus with home made Hollandaise Sauce

Healthy and delicious meal for breakfast or lunch.

I like to make my meals from scratch, so I have made my own Hollandaise Sauce.

To start, I made a clarified butter. Heat up very gently some butter, I used a whole 250g block, but for this Hollandaise you will only need about 17 table spoon (approx 150g). Do not boil. Once you see a butter fat (clear liquid) on the top, that means the milk solids have sank to to bottom of the pan. The white froth is the milk protein, spoon that out and disregard. It is time to pour out the clairified butter, which is the clear liquid fat on the top. Set it aside.

To make the Hollandaise - Mix 1 tablespoon of white wine vinegar with 4 tablespoon of water, add some white pepper and on a low heat simmer till reduced to one third. Let it cool to room temperature. Add 4 egg yolks and whisk well. Heat it gently on the stove for 10minutes (no more than 65c). Add 17 tablespoon clarified butter, salt, and lemon juice to taste. (If you don't have white wine vinegar, you can just use lemon juice.) Serve warm, can be put into the fridge for next day to reheat.

Cut the woody end of the asparagus. Blanche the asparagus in boiling water (put it in boiling water) for about 5-8 minutes. On a hot BBQ grill (or pan with grill base) slightly char the asparagus.