WAVE goodbye to hearty soups and stews because summer is well and truly on the way.

To celebrate, celebrity chef Nigel Smith, of the Feilden's Arms, Mellor Brook, has prepared a delicious dish, Asparagus Hollandaise, using tender asparagus, complemented with a delicate sauce.

Asparagus Hollandaise

Ingredients:

8 asparagus spears

3 egg yolks

1 tbsp white wine vinegar

1 tbsp hot water

salt and pepper

250g butter, melted

PEEL the asparagus and place into boiling water until cooked -- test with a sharp knife. If you want to serve it chilled, place into iced water until cold.

To make the sauce, place egg yolks, vinegar, water, salt and pepper into a bowl and whisk over boiling water until thick. Slowly stream in melted butter and, if necessary, adjust consistency with hot water.

To assemble, place asparagus on the plate, spoon over hollandaise sauce and serve.