Рецепт Asparagus with Hollandaise Sauce, the king of vegetables
The first sign of spring in Europe is when asparagus begin to show up on restaurant menus. Asparagus are considered the king of vegetables and some restaurants open only during the season serving asparagus with hollandaise sauce (Spargel mit Sauce Hollandaise), slices of ham and fresh strawberries for dessert. Once the season is over, these restaurants close.
| Подготовка: |
Swiss
|
| Приготовление: | Порций: 2 |
Wine and Drink Pairings: Burgandy, Chardonnay
Ингредиенты
|
|
Инструкции
- Boil the peppercorns, wine vinegar and chopped parsley until it is reduced to almost nothing, deglaze it with 2 tablespoons of water. Run it through a sieve and pour it into a cold double boiler. Add 2 egg yolks, whisking them into the pan. Add the juice of 1/4 of a lemon, at this point put the double boiler onto medium heat and begin whisking little pieces of butter until the it has melted and thicken. Wisk constantly - this is very important. If the sauce separates, put chilled water, and if necessary add another egg yolk.
- Prepare the asparagus by peeling the outer skin with a vegetable peeler. This is not necessary if you are using green asparagus, but it has to be done with the white asparagus. Remove about 1 inch of the bottom of each steam. You can simply bend the stalks and they will break at the point where the hard stalk separates from soft stalk. However, if you want all the stalks to be the same size, cut them where you think the hard stalk ends. Boil them in salted water (add a little sugar, which brings out the taste of the asparagus), for about 4-5 minutes.
- Remove from the water and wrap them in a kitchen towel to finish cooking.
- Pour the sauce over the cooked asparagus. It is acceptable to eat the asparagus with you hands dipping the asparagus into the sauce.