Ingredient of the month- Asparagus

Whether it's griddled or steamed, roasted or blanched, Asparagus is an ingredient that takes centre stage between the months of May and June. We've all seen it in abundance at our local supermarkets, which is all well and good, but what on earth do you do with such a vivacious vegetable?

As a member of the Lily family, Asparagus is stunning in colour, often tending towards hues of green and purple and has been cultivated in England since the 16th Century, highly prized for its high follic acid content.

With its distinctive flavour and firm texture, Asparagus makes the perfect accompniment to fresh, vibrant flavours such as Salmon, lemon and hard cheese.

Upon perusing the selection in my local Marks and Spencers, I selected a good-looking bunch and decided to make a meal of them! So here I give you my recipe for my take on a Classic French Hollandaise sauce. I served this with some oven roasted Salmon fillets, new potatoes and steamed Asparagus... enjoy!

Holly's 'Hollandaise' Sauce
25g Butter
1 Tbsp Plain Flour
1 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
1/2 Tsp English Mustard
250ml Milk
4x Peppercorns
1x Bay leaf
Salt and Pepper to taste

1. Start off by melting the butter in a saucepan.
2. Stir in the flour and let this bubble and turn slightly golden for a minute.
3. Stir in the olive oil, vinegar and mustard, making sure the mixture doesn't split.
4. Gradually add the milk, stirring in between.
5. Place the peppercorns and bay leaf in the pan, allowing the sauce to thicken.
6. Season to taste. Serve with fresh Asparagus, new potatoes and Salmon.