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
Butter
Hollandaise sauce
To serve
How it's done
Asparagus
Heat the oil in a wide non-stick frying pan. Add the asparagus, reduce the heat, fry for approx. 15 mins., turning occasionally, season.
Butter
Heat the butter in a small pan until it foams and smells slightly nutty. Remove the pan from the heat, allow to cool slightly.
Hollandaise sauce
Whisk the egg yolks and lemon juice in a thin-sided bowl. 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. Add the butter drop by drop to begin with, then more gradually, whisking constantly. Continue to whisk until the sauce becomes creamy. Remove the bowl, add the reserved lemon zest, season.
To serve
Serve the asparagus on a platter, top with the Parmesan, basil and a little of the hollandaise sauce. Serve the remainder of the sauce alongside.
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