Grilled Asparagus with Orange Hollandaise

Ingredients

• 3 Egg yolks
• 5 ml Apple Cider Vinegar
• Black Pepper freshly cracked
• 200 g Clarified Butter
• 5 g Salt
• Zest of one Orange
• 1 tablespoon Spreadit Orange Espresso Kahula Marmalade
• Green Asparagus
• Burnt Garlic
• Nasturtium Leaves for garnish

Equipment

• Sauce Pot
• Mixing bowl
• Whisk
• Starter Plate (In picture Nestasia’s Marble Starter Plate)

Method

1. Bring to boil a half filled pot of• water and lower temperature.
2. Use a bowl large enough to fit on top of the pot.
3. Off the heat• add egg yolks, apple cider vinegar and orange zest into the bowl; break up with a whisk and put on top the pot of water.
4. Whisk till slightly thick and light• and take off the heat
5. In a thin steady stream• slowly pour in the clarified butter while whisking to combine.
6. Pinch of• salt, freshly cracked black pepper and a heaped tablespoon of Spreadit’s chunky orange espresso Kahlua marmalade
7. Grill the asparagus in a pre-heated electric or stovetop grill in butter.
8. Season with salt and pepper
9. Plate on starter plater and Serve warm on a bed• of hollandaise sauce garnished with burnt garlic and nasturtium leaf.