Asparagus with hollandaise and bottarga recipe
This recipe was created for Miele – innovators in home and kitchen appliances.
Ingredients
- 500 ml white wine vinegar
- 1 tbsp peppercorns
- 1 handful tarragon
- 3 large free range egg yolks
- 200 ml melted and skimmed unsalted butter
- 1 squeeze of lemon juice
- 17.6 fl oz white wine vinegar
- 1 tbsp peppercorns
- 1 handful tarragon
- 3 large free range egg yolks
- 7 fl oz melted and skimmed unsalted butter
- 1 squeeze of lemon juice
- 2.1 cups white wine vinegar
- 1 tbsp peppercorns
- 1 handful tarragon
- 3 large free range egg yolks
- 0.8 cup melted and skimmed unsalted butter
- 1 squeeze of lemon juice
- 5 asparagus per person
- 5 asparagus per person
- 5 asparagus per person
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
1) Boil together the vinegar, peppercorns and tarragon, reduce by half, strain and reserve. Bring a large pan of water to the boil then reduce to a simmer. Beat together the yolks and 2 teaspoons of the reduced vinegar in a heatproof bowl that fits snugly over the pan.
2) Beat until the mixture becomes foamy (do not let it overheat) and slowly pour in the butter in small additions, whisking well until all the butter is incorporated and you have a consistency that is similar to mayonnaise.
3) Steam the asparagus on 85°C for 2 minutes. Remove from the oven and season with a little salt, pepper and extra virgin olive oil. Arrange on a plate, spoon over the hollandaise and finish with a generous grating of bottarga. Serve.
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