Baked Asparagus with Yuzu Hollandaise
Appetizers • Chinese
Description
Baked asparagus with yuzu hollandaise
Ingredients
- Asparagus 5 oz
- Wasabi 0 oz
- Green Peas 0 oz
- Mung Bean Sprouts 0 oz
- Rice Chips 0 oz
- Watercress 0 oz
- Egg Yolk 1 piece
- Butter 0 oz
- Yuzu Juice 0 fl oz
- Cayenne Pepper 0 oz
- Salt 0 oz
- Ground White Pepper 0 oz
Step-by-Step Guide
Step 1
Prepare the yuzu hollandaise sauce. To do this, melt the butter in a saucepan and let it cool to room temperature.
Step 2
For the water bath, fill a large pot with water, bring it to almost a boil, and reduce the heat to the minimum.
Step 3
Place the yolk in a ceramic or glass bowl with a round bottom, add yuzu vinegar, and mix.
Step 4
Set the bowl over the heated water bath. It is important that the hot water does not touch the bottom of the bowl.
Step 5
Whisk the yolk with yuzu vinegar using a whisk or mixer until fluffy and homogeneous, and while continuing to whisk, add the butter in a thin, constant stream.
Step 6
When the sauce thickens, season it with salt and pepper and whisk for another 20–30 seconds.
Step 7
Cut the blanched asparagus (scalded with boiling water) in half, marinate in wasabi, place on a plate, char with a torch, add hollandaise sauce, grill, and add the remaining ingredients.
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