Asparagus with cress hollandaise

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Reduction

½ dl white wine

½ dl white balsamic vinegar

1 shallot, finely chopped

10 g cress, roughly chopped

2 corns Tasmanian pepper

1 bay leaf

To cook the asparagus

2 litres water

1 tbsp lemon juice

1 tbsp salt

1 tbsp sugar

25 g butter

1 kg white asparagus, completely peeled

Cress hollandaise

2 fresh egg yolks

100 g butter, cut into pieces, cold

1 tsp lemon juice

20 g cress

salt to taste

a little Tasmanian pepper

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How it's done

Reduction

Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.

To cook the asparagus

Bring the water to the boil in a wide pan. Add the lemon juice, salt, sugar and butter. Add the asparagus, bring to the boil. Cover the pan and remove from the heat, leave to infuse for approx. 15 mins.

Cress hollandaise

Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a hand mixer, beat the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, stir in the lemon juice and cress, season. Remove the asparagus from the poaching liquid, serve with the sauce.

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Asparagus with cress hollandaise

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