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
- green asparagus - 400 grams (400 grams)
- white asparagus - 400 grams (400 grams)
- pre-cooked Spanish beans - 240 grams (240 grams)
- hazelnuts - 60 grams (60 grams)
- fresh marjoram - watch the video to see (to taste)
- fresh fennel - watch the video to see (to taste)
- water - 40 grams (40 grams)
- white wine vinegar - 10 grams (10 grams)
- white pepper - 10 grains (10 grains)
- lemon juice - 40 grams (40 grams)
- warm butter - 250 grams (250 grams)
- egg yolks - 4 (4 yolks)
Instructions
- Prepare the Reduction: In a saucepan, add water, white vinegar, and crushed white pepper. Let it reduce by 1/3.
- Cool the Reduction: Once the reduction is ready, filter it and let it cool.
- Prepare the Asparagus: Clean the asparagus and remove the hard part. Cook them in boiling salted water for about 5 minutes.
- Grill the Asparagus: Season the asparagus with oil and salt, then brown them on a hot griddle.
- Season the Beans: Season the beans with oil, salt, marjoram, and fennel.
- 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.
- Add Butter to Hollandaise: Off the heat, add the butter a little at a time while mixing until smooth and shiny.
- Finish the Hollandaise Sauce: Add lemon juice and salt to the hollandaise sauce, continuing to mix.
- Plate the Dish: Plate the beans, asparagus, hollandaise sauce, toasted hazelnuts, and fresh herbs.
