Recipe Tip: White Asparagus with Orange Hollandaise
Top Recipe. All ingredients and tips for getting it right. Here is a fruity interpretation of a spring classic.
- 250 gbutter
- 4egg yolks
- zest of 2 oranges
- juice of ½ orange
- 3 tablespoonrum
- 500 gasparagus
- 1 piecestale bread
- 3 slice(s)lemon
Step 1Melt the butter, skim off any white foam and let the butter cool down. The melted butter should be approx. 40°C.
Step 2Put the egg yolks in a bowl and mix with a whisk.
Step 3Add the warm butter to the egg yolk mixture in a thin, steady stream while whisking constantly. This can also be done in a blender or with an electric whisk.
Step 4When you have a creamy sauce, stir in the orange zest, orange juice and rum.
Step 5Season with salt and pepper.
Step 6Bring a large pot of salted water to the boil.
Step 7Cut asparagus stalks enough to remove the woody part and then peel the asparagus.
Step 8Cook in the water for 3 - 5 minutes until the stalks are al dente.
Step 9Drain and serve on warmed plates with lemon slices, bread and the orange hollandaise.