Warner Masterclass April Asparagus with Hollandaise Sauce

The best thing about knowing how to make a delicious hollandaise sauce is that once you get the hang of it, you can make the most simple of vegetables into something quite elegant which is fantastic when you are hosting a few friends. Here we share a step-by-step recipe and video of our Head Chef Paul Haywood from Bembridge Coast Hotel cooking a British spring-time classic; sweet asparagus spears with a delicious and rich hollandaise sauce. At Warner we think that one of the first foods that signals the start of spring is the appearance of fresh asparagus at local farmers’ markets and supermarkets. Just as spring is a time of new beginnings, asparagus is one of those veggies that our Head Chef Paul Haywood loves to experiment with. For this month’s Masterclass we show you how to make a delicious and easy starter or side to a main course.  A great tip Paul gives for checking if the asparagus is fresh is how firm it is, simply by feeling with your hand if you can snap off the end easily indicates it will be flavoursome for your dish as it is as fresh as you can get it. Sometimes when looking at recipes you are unsure of the portions size; Paul shares that in an average bunch of asparagus bought from a local grocers  will serve two people. Watch the step-by-step recipe by clicking on the video below, we hope you enjoy and have a go yourself! Please share your comments and ideas for future Masterclasses. We release 1 Masterclass featuring a different Head Chef of our 13 stunning Coastal and Country Locations; each using seasonal produce. Warner Masterclass Asparagus Spears 05_Asparagus Spears.ai  

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