Baby Asparagus with Hollandaise Sauce topped with Bowfin Caviar


  • 3 bunches baby asparagus, trimmed

Hollandaise sauce

  • 1 tablespoon white wine vinegar
  • 4 egg yolks
  • 1 cup warm clarified butter or ghee
  • lemon juice, to taste
  • 1 tablespoon finely chopped chives
  • 2-3 tablespoons Bowfin Caviar
  • salt and pepper, to taste


To make hollandaise, whisk vinegar and yolks in a medium heat-proof bowl. Place bowl over a medium saucepan filled with about 5cm of simmering water, whisk continuously until mixture thickens slightly and very soft peaks form (remove the bowl form saucepan occasionally to prevent water from boiling and curdling egg mixture).

Start to continuously whisk in warm butter one tablespoon at a time until mixture is thick. Remove from saucepan and stir in a little lemon juice, chives and caviar. Season with salt and pepper.

Boil, steam or microwave asparagus until just tender, drain well.

To serve place asparagus onto a serving plate, drizzle with hollandaise sauce and top with any remaining caviar.