Hanna Haugh and Laura Whitmore served up a tasty asparagus with tempura battered flowers and burnt butter hollandaise on Anna Haugh’s Big Irish Food Tour.

The ingredients for the burnt butter hollandaise are: 280g unsalted butter, 2 spring onions, thinly sliced, 1 garlic clove, finely chopped and 100ml white wine and 4 medium free-range egg yolks.

For the asparagus with tempura flowers: 6 asparagus spears, trimmed at the woody end, 6 chive flowers, 6 garlic flowers, 3 marigold flowers, halved, 1 tbsp chopped fresh oregano, stalks and leaves only, 1 tbsp chopped fresh marjoram, stalks and leaves only, 1 tbsp fresh flatleaf parsley, leaves only, left whole and cornflour, for dusting.

For the tempura batter: 1 tbsp baking powder, 2 tbsp cornflour, 4 tbsp plain flour, large pinch nigella seeds, 4–6 ice cubes, 100–150ml cold sparkling water and pinch salt.

For the vinaigrette: 3 tbsp olive oil, 1 tbsp vinegar, 1 tsp runny honey and pinch salt.

To serve: handful green salad leaves and 2 chive flowers, petals removed.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.