Asparagus with Sun-dried Tomato Hollandaise

(SERVES 4)

• 750 g/1 ½ 1b asparagus
• 2 egg yolks
• 30 ml/2 tbsp lemon juice
• Salt and freshly ground black pepper
• 5 ml/1 tsp paprika
• 100 g/4 oz ½ cup low-fat spread
• 2 sun-dried tomatoes, finely chopped
• 30 ml/2 tbsp chopped parsley

Trim off about 5 cm/2 in from the base of the asparagus stems. Tie the spears in a bundle. Stand the bundle in a saucepan of salted water. Cover with a lid or foil. Bring to the boil, reduce the heat and cook over a moderate heat for 10 minutes. Turn off the heat and leave undisturbed for 5 minutes. Meanwhile, put the egg yolks and lemon juice in a small bowl over a pan of hot water. Add a little salt and pepper and the paprika. Whisk gently until the sauce starts to thicken. Whisk in the low-fat spread a little at a time., whisking until thick and creamy. Stir in the sun-dried tomatoes and parsley. Lay the asparagus on warmed plates and spoon the sauce over, just below the tips.