Vegetables Recipes - Rigatoni with Green Asparagus Hollandaise

Ingredients

• 450 g/1lb asparagus

• 1 bunch of watercress

• 30 ml/2 tbsp chopped parsley

• 2 eggs

• 30 ml/2 tbsp lemon juice

• 100 g/4 oz/1/2 cup butter, melted

• 1.5 ml/1/4 tsp caster (superfine) sugar

• Salt and white pepper

• 225 g/8 oz/2 cups rigatoni

• Cayenne

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Method:

1. Trim the asparagus stalks and tie the spears in a bundle. Stand the bundle in a pan of boiling, lightly salted water.

2. Cover with a lid or foil and cook for 10 minutes. Turn off the heat and leave for 5 minutes. Drain. Cut the spears into short lengths.

3. Meanwhile, trim off the watercress stalks and chop the leaves, reserving a few small sprigs for garnish. Mix with the parsley.

4. Whisk the eggs in a saucepan with the lemon juice. Gradually whisk in the melted butter.

5. Cook, whisking all the time, over a gentle heat until thickened. Do Not allow to boil or the mixture will curdle.

6. Season with the sugar and a little salt and pepper. Add the asparagus and allow to heat through very gently.

7. Meanwhile, cook the rigatoni according to the packet directions. Drain. Add the asparagus sauce and toss lightly.

8. Pile on to warm plates and sprinkle with cayenne. Garnish with the reserved watercress sprigs.