Asparagus Recipe
hollandaise / bresaola / chive + onion blossom
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Ingredients
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Asparagus Dish Ingredients
Method
Preparation Instructions
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling salted water for 2-3 minutes until tender but still crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk until the mixture thickens and doubles in volume. Slowly drizzle in the melted butter, whisking constantly until fully incorporated. Season with salt and white pepper to taste.
- 3
Plate the Dish
Arrange the blanched asparagus on a serving platter. Drizzle with hollandaise sauce, then layer the bresaola slices on top. Garnish with chopped chives and onion blossoms.