Warm asparagus with hollandaise sauce
4 bunches of white asparagus
6 egg yolks
The juice of 1 lemon
250g of butter
Salt and pepper
Fresh herbs to garnish
Boil some water in your Cristel asparagus cooker.
Clarify the butter.
Peel the asparagus sticks and tie them together in similar-sized bunches.
Immerse the asparagus in the boiling water and leave to cook for 5 to 6 mins. Check that they are cooked and chill in ice cold water.
Drain and set aside.
Place the egg yolks and a tablespoon of water in your Cristel bain marie. Begin
beating with a whisk. Beat the yolks as you would a sabayon or zabaglione.
Add the clarified butter a bit at a time. Continue whisking the sauce. Season and add the lemon juice.
Keep the sauce warm in the bain marie.
Cut the asparagus.
Plate the asparagus on a bed of the warm sauce. Garnish with the fresh herbs.