Asparagus
Recipe
500 grams of green asparagus
3/4 cup butter, 1 Tablespoon. Cold, the rest softened
3 egg yolks
1 Tablespoon cold water
1 Tablespoon fresh lemon juice
salt and white pepper
Garnish:
roasted hazelnuts
fresh summer truffle flakes
Instructions
Prep the asparagus.
1. Rinse the asparagus in cool water, then gently press with a kitchen towel to remove any moisture so the oil sticks to the stalks and the asparagus roasts instead of steaming. Then, remove the woody ends.
2. Use high heat. Preheat your oven to 230°C. High heat caramelizes the sugars in the asparagus for a super delicious spear. Adjust your roasting time depending on the thickness of your spears.
3. Toss on your baking sheet. Drizzle the olive oil directly on your asparagus and season with the salt and pepper, then toss with your hands before roasting. Why dirty an extra bowl?
4. Roast for 8-10 minutes, depending on thickness. Roasted asparagus should still have a snap. Avoid overcooking the asparagus, or it will become stringy and mushy.
Make the Hollandaise sauce
Beat the egg yolks in a small saucepan until they become thick and sticky. Add the water, lemon juice, and salt, and beat for half a minute more.
Add a Tbsp. of cold butter, but don’t incorporate it into the eggs yet. Place the saucepan now over low heat.
Now, stir the egg yolk with a wire whisk until it slowly thickens into a smooth cream. If they thicken too much or become lumpy, immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.
Continue on the heat again, beating until you can begin to see the bottom of the pan between strokes.
Now, start to incorporate the softened butter in dollops, continuing to whisk constantly and moving the pan off and on the heat. When all the butter is incorporated, season to taste with salt and white pepper.
Remember that the Hollandaise sauce is served warm, not hot. The saucepan can be kept in lukewarm water for about an hour, whisking occasionally.
Plate the cooked asparagus on a platter, then drizzle with the hollandaise sauce. Sprinkle with roasted hazelnuts and, with a vegetable peeler, add fresh summer truffle flakes.
Enjoy!
