Ingredients
Hint:
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
Asparagus
Reduction
Lemon hollandaise
Hot dogs
How it's done
Asparagus
Heat the butter in a non-stick frying pan. Add the asparagus and sugar, reduce the heat, fry for approx. 10 mins., turning occasionally, season with salt.
Reduction
Bring the wine to the boil in a pan along with all the other ingredients up to and including the pepper. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
Lemon hollandaise
Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter until the sauce becomes creamy. Remove the bowl, add the lemon zest and juice, season with salt.
Hot dogs
Cut open the buns lengthwise, spread the hollandaise over the cut surfaces. Fill the rolls with the asparagus, sprinkle with the mixed seeds and pepper.
| Tip: | Instead of asparagus, use courgettes or carrots (quartered). |
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