Asparagus with red hollandaise sauce

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500 g green asparagus
500 g white asparagus

Hollandaise sauce

2 tbsp white wine vinegar
2 tbsp white wine
1 shallot, finely diced
several black pepper corns
1 bay leaf
2 egg yolks
several drops of lemon juice
Salt
Pepper
1 tsp tomato puree
50 - 100 g lukewarm, melted butter
Cut the ends off the green asparagus and peel the bottom half. Cut a large section off the ends of the white asparagus and peel until you have removed all the woody parts. Put the green and white asparagus in the perforated cooking tray.
Put the cooking tray into the cold cooking space at level 2. Steam 100 °C, 15 minutes.
For the hollandaise sauce, put the white wine vinegar, white wine, shallots, pepper and bay leaf in a small pan over a medium heat and reduce by half. Pour the reduction through a sieve. Stir the reduction, egg yolks and lemon juice together in a bowl, season with salt and pepper, then beat the egg yolk mixture in a warm bain-marie until fluffy. Mix the tomato puree in carefully, then pour the liquid butter in slowly, in a thin stream, stirring continuously. Serve the hollandaise immediately with the asparagus.

Tips

The cooking time for the asparagus will vary according to thickness.

Perforated cooking tray, 2/3 GN

Quantity Ingredient
500 g green asparagus
Pepper
1 shallot
several black pepper corns
1 bay leaf
2 tbsp white wine
2 egg yolks
Salt
50 g lukewarm, melted butter
2 tbsp white wine vinegar
several drops of lemon juice
1 tsp tomato puree
500 g white asparagus

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