Asparagus with hollandaise sauce Recipe
Recipe Ingredients for Asparagus with hollandaise sauce
| Amount | Ingredient |
|---|---|
| 1 kg | white asparagus |
| 200 grams | Butter |
| 3 pc | Yolk |
| 3 tbsp | Zironensaft |
| some | Cayenne pepper |
| some | Salt |
Asparagus with hollandaise sauce Recipe Directions
Peel the asparagus and remove the woody ends. The rods about 12-15 minutes (depending on thickness of the rods) in salted water.
Melt the butter gently over low heat to clear them (skim white foam). Whisk egg yolks with 1 tablespoon water in a metal bowl and in a moderately hot water bath (60-70 ° C) open until the yolks thicken gradually.
The good warm butter is first in drops, beaten later in shorter intervals in the egg yolk mixture thickened.
Once the sauce is ready, it is lightly salted, seasoned with lemon juice and a little cayenne pepper.
The asparagus spears on a plate (all the heads in the same direction) and drizzle the sauce over it. Serve with new potatoes and raw and cooked ham.
