Asparagus, or asparagus, is not a frequent guest on the Russians' table. And in vain. The delicate, exquisite taste of asparagus has long won the hearts of many gourmets. And the name itself speaks about the beneficial properties of the vegetable: translated from Latin it means "medicinal". Try asparagus with classic Hollandaise sauce and you'll be a fan of this European vegetable too.
It is necessary
-
- For the main course:
- 500 g asparagus
- 1.5 l of water
- A little salt
- Pinch of granulated sugar
- For the sauce:
- 3 egg yolks
- 4 tbsp. l. water
- 1 tsp lemon juice
- 250 g butter
- Pinch of white pepper
Instructions
Step 1
Put a pot of water on the fire, bring to a boil.
Step 2
Peel the asparagus. For green asparagus, remove the hard roots of the shoots, for white asparagus, cut off the coarse ends.
Step 3
Salt boiling water, throw in a pinch of granulated sugar, dip asparagus. Bring to a boil again and cook after boiling for 5-8 minutes, depending on the thickness of the shoots. Drain the water.
Step 4
Whisk the softened butter lightly.
Step 5
Prepare a water bath. To do this, put a large pot of water on the fire, bring to a boil and reduce heat so that the water boils only slightly.
Step 6
In a small saucepan, combine the egg yolks with water and lemon juice. Place the saucepan in a water bath, rub the yolks into a thick foam.
Step 7
Add soft butter to the crushed yolks drop by drop. This should be done slowly so that the yolks do not curl. If the sauce at the bottom of the pan begins to lighten, it must be removed from the water bath, continuing to stir, cool slightly, add a little more oil and put back in the bath. Once the mixture thickens, remove the pan from the heat and add the white pepper.
Step 8
Place the sprouts on a plate, top with the hollandaise sauce and serve immediately.
Bon Appetit!
