Pairs well with Roasted Asparagus with Hollandaise Sauce, Beans, and Hazelnuts

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Roasted Asparagus with Hollandaise Sauce, Beans, and Hazelnuts

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A gourmet dish featuring roasted asparagus served with a rich hollandaise sauce, seasoned beans, and toasted hazelnuts.

00:20:00 total

Serves 4

medium

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Ingredients

  1. green asparagus - 400 grams (400 grams)
  2. white asparagus - 400 grams (400 grams)
  3. pre-cooked Spanish beans - 240 grams (240 grams)
  4. hazelnuts - 60 grams (60 grams)
  5. fresh marjoram - watch the video to see (to taste)
  6. fresh fennel - watch the video to see (to taste)
  7. water - 40 grams (40 grams)
  8. white wine vinegar - 10 grams (10 grams)
  9. white pepper - 10 grains (10 grains)
  10. lemon juice - 40 grams (40 grams)
  11. warm butter - 250 grams (250 grams)
  12. egg yolks - 4 (4 yolks)

Instructions

  1. Prepare the Reduction: In a saucepan, add water, white vinegar, and crushed white pepper. Let it reduce by 1/3.
  2. Cool the Reduction: Once the reduction is ready, filter it and let it cool.
  3. Prepare the Asparagus: Clean the asparagus and remove the hard part. Cook them in boiling salted water for about 5 minutes.
  4. Grill the Asparagus: Season the asparagus with oil and salt, then brown them on a hot griddle.
  5. Season the Beans: Season the beans with oil, salt, marjoram, and fennel.
  6. Make the Hollandaise Sauce: In the saucepan with the reduction on very low heat, place the egg yolks and mix well, heating it without exceeding 60°C.
  7. Add Butter to Hollandaise: Off the heat, add the butter a little at a time while mixing until smooth and shiny.
  8. Finish the Hollandaise Sauce: Add lemon juice and salt to the hollandaise sauce, continuing to mix.
  9. Plate the Dish: Plate the beans, asparagus, hollandaise sauce, toasted hazelnuts, and fresh herbs.

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