Recipes, Main courses

GREEN ASPARAGUS, HOLLANDAISE SAUCE

Ingrédients

pour 4 personnes

Préparation : 20 minutes 
Cuisson : 5 minutes

  • 200 g clarified butter
  • 1 organic lemon
  • 4 egg yolks   
  • 16 green asparagus spears

Déroulé de la recette


Bring the water to the boil.
Remove the lemon zest and juice.
Bring the butter to a temperature of between 30°C and 40°C.
In a saucepan, emulsify the egg yolks, lemon juice and butter over a low heat until creamy.
until creamy.
Whisk off the heat and gradually add the butter. Season and add the lemon
lemon zest.
Remove the stalks from the asparagus, tie them and plunge them into boiling water for 5 mins.
Drain in ice-cold water.
Drain and arrange the asparagus on a plate.

Le résultat

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