The focus of this recipe is the hollandaise sauce. If you want to be sure that you get the right consistency of the white asparagus, you can try this sous vide recipe for that: white asparagus sous vide.
4 servings
Ingredients
Asparagus
8-12 white asparagus
2 liters of water
2 lemons, juice and grated zest
4 tablespoons salt
4 tbsp sugar
Sauce
200 gr butter
2 egg yolks
4 tsp lemon juice
A little olive oil
75 roasted marcona almonds, chopped
For serving:
1 cup grated parmesan
4 tbsp chopped chives
Description:
- Melt the butter and leave it at 50-60 degrees.
- Whisk together egg yolks and lemon juice on medium heat until the mixture is 50 degrees.
- Add butter and oil while whisking, and season with salt. Add the almonds just before serving.
- Peel and cook the asparagus in the mixture until it is soft but a little springy.
- Place the asparagus on plates, top with sauce, parmesan and chives.
Pairs with:
Well chilled white dry wine, preferably Riesling.