Asparagus with preserved lemon béarnaise

The excitement of new seasons asparagus is hard to contain and this is a great way to serve it up to a bunch of guests. It's simple, but does take a little bit of concentration - only for 5 minutes. And it's totally worth it, everyone will be impressed!

Serves 6-8 as a side dish

Ingredients

*250g unsalted butter, melted and clarified (milk solids and fat seperated)

*1/4 cup very finely chopped shallots

*2 tablespoons finely chopped fresh tarragon

*1/4 cup white wine vinegar

*1/4 cup white wine

*4 egg yolks

*salt and pepper

*rind of 1 whole preserved lemon, sliced and diced finely

*1 kg of asparagus, stalks snapped

Method

To clarify butter, melt it over low heat without stirring. Once it has melted and settled remove from heat and skim off the solids floating on top.

Place shallots, tarragon, vinegar and wine on medium heat and boil for about 5 minutes. Strain the reduction - you should end up with about 2 tablespoons of liquid.

Set up a double boiler arrangement with a stainless bowl or a pyrex glass bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens - about five minutes.

Remove from heat and very slowly and carefully whisk in clarified butter. Whisk in salt and pepper to taste.

Drizzle over a big plate of hot blanched new seasons asparagus and flick over it your preserved lemon, be generous with the preserved lemon the tang is delicious with this classic béarnaise sauce.

Finish with fresh chopped tarragon or parsley or chervil.