Fresh Asparagus with Airy Hollandaise Sauce
Main Dishes • European
Description
Attention! This dish contains raw eggs.
Ingredients
- Canned White Asparagus 20 oz
- Chocolate eggs 2 pieces
- Meyer Lemon Juice 2 teaspoons
- Champagne Vinegar 2 teaspoons
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a blender, mix the egg yolks, salt, and freshly ground black pepper.
Step 2
In a small saucepan, heat the lemon juice and vinegar, allowing it to come to a light boil.
Step 3
Turn on the blender and quickly pour the hot liquid into the egg yolks, mixing well.
Step 4
In the same saucepan, melt the butter, and when it starts to foam, pour it into the blender in a thin stream.
Step 5
In a medium bowl, whisk the egg whites until frothy.
Step 6
While constantly stirring, incorporate the sauce into the egg white mixture. Add salt and pepper to taste.
Step 7
Steam the asparagus. Add salt and pour in boiling water to a depth of 2.5 cm, cover, and cook for 5–7 minutes.
Step 8
Pour the sauce over the tops of the shoots.
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