Asparagus & Radish Roast with Herby Hollandaise
Author: 
Recipe type: Vegetarian
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For The Roast
  • 500g baby new potatoes
  • 300g fresh asparagus
  • 250g tender stem broccoli
  • 200g breakfast radishes, sliced in halves
  • Olive oil
  • For the Hollandaise
  • 110g unsalted butter cut into cubes an kept refrigerated
  • 2 shallots, finely chopped
  • 2 medium free-range eggs
  • 6 tbsp white wine vinegar
  • 2 mace blades
  • 1 handful of chopped chives & mint
  • A squeeze of lemon
Instructions
  1. For the Roast
  2. Heat the oven to 200°C/gas 6.
  3. Put the potatoes in a pan and boil for 7-8 minutes until not quite tender.
  4. Drain, allow to steam dry for a couple of minutes, then beat them up a bit with a fork.
  5. Tip the potatoes into a large roasting tin, drizzle over the olive oil and toss to coat.
  6. Season with salt and pepper, then roast for 30-40 minutes until crisp, tossing occasionally so they crisp up evenly.
  7. Halfway into the potatoes’ roasting time, make the hollandaise.
  8. For the Hollandaise
  9. Put the vinegar, shallots, mace blades into a saucepan with 6 tbsp water and bring to a rolling boil.
  10. Keep simmering until the mix has reduced to 2 tbsp liquid, then strain the liquid into a ceramic or glass bowl.
  11. Allow to cool slightly, then set the bowl over a pan of gently simmering water (don’t let the water touch the bowl).
  12. Stir in the egg yolks along with a pinch of salt.
  13. Using a whisk, beat the mixture together until well combined and frothy.
  14. Then one by one start adding cubes of the butter, straight from the fridge. Whisk until melted before adding the next one.
  15. The mixture should start to thicken up. If it stays runny, keep whisking for a while before adding the next piece. If the mixture starts to develop a greasy sheen on top, add a small splash of cold water and whisk again.
  16. Once all the butter has been added, you should have a smooth sauce.
  17. Turn off the heat, season to taste with salt, pepper & a squeeze of lemon juice
  18. It should have a slightly acidic taste cutting through the buttery richness.
  19. Cover with a piece of cling film touching the surface of the sauce, and leave the bowl sitting on top of the water (heat switched off) until ready to serve.
  20. Stir the chopped herbs through the warm hollandaise just before serving.
  21. Cook the asparagus spears, and broccoli in a steamer or pan of boiling water for 4-5 minutes until just tender (thin ones for 4 minutes, fatter ones for 5 minutes).
  22. Drain and remove from the steamer to dry.
  23. To serve
  24. Toss the asparagus, broccoli and radishes with the roast potatoes and season well. Tumble onto a large serving platter.
  25. Add other vegetables to the mix, roasted or raw as you see fit!
Recipe by Sustarian Living at http://www.sustarianliving.com/asparagus-radish-roast-hollandaise/