We’re delighted to share an exclusive recipe from our client, Kevin Thornton – one of Ireland’s most celebrated chefs.
Asparagus season is here, and Kevin’s chargrilled asparagus with hollandaise sauce is the perfect way to enjoy this delicate and nutrient-rich vegetable. With its subtle flavor and tender texture, asparagus pairs beautifully with the rich, velvety hollandaise in this simple yet elegant dish.
Whether you’re preparing a light brunch, a flavourful starter, or a delicious side, this recipe brings restaurant-quality dining to your home.
Try it out and experience the expertise of a two-Michelin-starred chef in your own kitchen!
Enjoy the recipe below.
Chargrilled Asparagus with Hollandaise Sauce – A Recipe by Kevin Thornton
Ingredients:
For the chargrilled asparagus
1 bunch asparagus spears, trimmed
2 tbsp olive oil
salt and freshly ground black pepper
For the Hollandaise
1 tbsp white wine vinegar
4 free-range egg yolks
1 tbsp Dijon mustard
225g/8oz unsalted butter, melted
lemon juice, to taste
salt and freshly ground black pepper
Method:
1. Preheat your oven to 180C/350F/Gas 4.
2. Ensure your asparagus is trimmed and peeled. Do not use the stalks. Place the asparagus into a bowl, add the olive oil and season with salt and freshly ground black pepper. Stir well to coat. Heat a griddle pan until hot over a medium heat, add the asparagus and griddle for 3- 4 minutes, shaking the pan from time to time. Place the pan in the oven and roast for ten minutes until the asparagus is tender.
3. For the hollandaise, whisk the white wine vinegar, egg yolks and mustard together in a bowl until well combined. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the water and whisk the mixture until thickened slightly.
4. Pour the melted butter a little at a time into the bowl, whisking continuously until all the butter has been added and the mixture has emulsified. Add the lemon juice, salt and freshly ground black pepper to taste.
Serve four asparagus spears per person with a tablespoon of hollandaise over it and some fresh sourdough bread and dressed salad leaves on the side.
Kevin and Muriel Thornton host bespoke private dining events at their Chef’s Table, offering a unique culinary experience. With a carefully curated five-course menu, Kevin brings his passion for food beyond the traditional restaurant setting. The experience is available for groups of 8 to 14 guests.
