Barbequed asparagus raft with a smoky hollandaise sauce

By cooking asparagus on a barbeque, their skins become lovely and charred while retaining a crunchy, fresh texture. There is no need to blanch them before hand – simply add them to the barbeque raw. I promise you, these asparagus spears dipped in a smoky hollandaise sauce will go down well among vegetarians and meat eaters alike. If you can’t get your hands on chipotles en adobo, use a minced red chilli and a teaspoon of smoked paprika.

(enough for four spears for a group of four)
16 thick asparagus spears
Olive oil

For the smoky hollandaise sauce
4 eggs
250g butter
Juice of half a lemon
1tsp chipotles en adobo (dice any larger chillies)
Salt and pepper


Make the hollandaise sauce first. Separate the eggs and beat together the egg yolks and the lemon juice in a bowl. Melt the butter in a pan. Add a teaspoon of the melted butter to the egg yolks while continually whisking. Keep adding the melted butter, teaspoon at a time, and keep whisking until the sauce begins to thicken. Once the sauce is nice and thick, add a teaspoon of chipotles en adobo and season. Have a taste and add a touch more of the chipotle sauce if required.

Take off the rougher spikes off the bottom of the asparagus. Spear a skewer through the asparagus about an inch from the bottom. Do the same with the top so the asparagus forms a raft – this is so the asparagus doesn’t fall onto the barbeque. You might need to make two rafts. Drizzle with olive oil and cook on a hot barbeque for about three minutes each side.

Skewered asparagus


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