This week, we introduce Keith Shearer, Group Executive Chef at Macdonald Hotels & Resorts to our recipe column. From their Steak Houses to their Surf & Turf restaurants, there is an enticing selection to choose from. This recipe is perfect for a summer light bite or as a healthy starter to wow your guests!

Ingredients (4 Portions):

  • 320 grams British Asparagus
  • 30 grams Butter unsalted
  • 120 grams Hollandaise
  • 4 each Free-range eggs
  • 80 grams Asparagus puree


For the asparagus:

• Wash asparagus in cold water

• Trim the asparagus by snapping the woody end.

• Blanche in boiling salted water for 3-4 minutes. Blanching is a cooking process wherein a food is scalded in boiling water or oil, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

• Place asparagus in colander.

• Toss the blanched asparagus in butter and season with salt and pepper.

• Collect four – six pieces of asparagus (this part is up to you).

• Tie together into a neat bundle with a spring onion strand.

For the egg:

• Poach the free range egg in simmering water, by swirling the water with at least 10 cm deep water. Crack the egg into a ramekin or small dish, and then gently tip into the swirling water. This will help pull the egg white around the yolk to give neat pear shape poached egg.

• Cook for 2 minutes for a runny yolk, 3 minutes for a set white with a runny yolk, and 4 minutes for a more well-done egg with a yolk that's still soft.

• Serve the asparagus neatly onto the plate with soft poached egg; place a spoonful of thick hollandaise and few scrolls of asparagus puree.

Hollandaise Sauce (4 Portions)


  • 250 grams Butter unsalted
  • 2 each Free-range egg yolks
  • 1 Pinch Cayenne pepper
  • 1 each lemon
  • 25 mls white wine vinegar
  • Salt & pepper


• Add egg yolks, vinegar and tablespoon of water to a glass or metal bowl.

• Gently melt the butter, then separate the clarified butter, to use for the hollandaise.

• Place the bowl over pan of simmering water.

• Quickly whisk until egg yolks until they double in volume and thicken. You may need to add a little water to adjust the consistency as the eggs begin to thicken.

• Remove the bowl from the heat and start to slowly add the warm melted clarified butter. Whisking all the time until all the butter has been emulsified into the egg yolks.

• Add the juice of one lemon and season with a pinch of cayenne pepper and salt.

• Keep the sauce warm, until needed.

Asparagus Puree (Four Portions)


  • 100 grams Asparagus (woody end removed)
  • 30 grams Baby spinach
  • ¼ each Lemon
  • Pinch salt and pepper


• Place medium post on hob and add water

• Add salt to water and bring to the boil

• Add the asparagus into the boiling salted water and cook until tender

• Add the spinach for 10 seconds and remove from hob

• Drain asparagus and spinach quickly

• Place asparagus and spinach in the blender and cover with lid; pulse until smooth.

• Ladle in a slow stream of water to help the asparagus puree. Now puree on high speed.

• When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands.

• Season with lemon juice and Salt.

Pour into piping bag or squeezy bottle. Keep warm until needed