Spring’s fresh new shoots deserve the very lightest touch
The tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.
I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both.
