Asparagus with Bacon, Steamed Potatoes & Sauce Hollandaise

Directions

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1. Set up the Big Green Egg with the EGGspander Kit and a half convEGGtor (deflector stone) to create a dual-zone setup — one direct and one indirect zone.

2. Stabilise the temperature at 200°C / 392°F.

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1. Thoroughly peel the white asparagus and snap or trim off the woody ends (about 2 cm / 1 inch).

2. Wrap portions of asparagus spears in bacon — two slices of bacon per bundle.

3. Place all asparagus (both bacon-wrapped and plain) into a suitable grilling pan. Add 100 ml / 3.4 fl oz of water.

4. Place the pan in the Big Green Egg and steam for about 30 minutes at 200°C / 392°F.

5. Once the water has mostly evaporated, pour in a splash of white wine and cook for a further 5–10 minutes.

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1. Place the peeled and halved potatoes into a second grilling pan. Add 150 ml / 5 fl oz of water.

2. Steam in the Big Green Egg at 200°C / 392°F alongside the asparagus until tender.

3. Right at the end, move the potatoes briefly over direct heat to develop a light char and roasted flavour.

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1. Clarify the butter: Melt the butter slowly over low heat. Skim off the white foam that rises to the top, and keep the clear clarified butter warm.

2. Whisk the base: In a metal bowl, combine the egg yolks, 1 tbsp cold water, and 1 tbsp white wine. Place the bowl over a pot of hot (not boiling) water — bain-marie. Whisk continuously until the mixture becomes thick and creamy.

3. Incorporate the butter: Gradually whisk the warm clarified butter into the egg yolk mixture — starting with just a few drops, then in a thin, steady stream — whisking constantly until you have a smooth, emulsified sauce.

4. Season to taste with approximately 1 tbsp lemon juice, salt, and pepper.

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1. Remove the asparagus and potatoes from the Egg and arrange on plates.

2. Ladle the sauce hollandaise generously over the asparagus and serve immediately while hot.