John Myers
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Asparagus and Hollandaise Ragout
The perfect asparagus and hollandaise ragout recipe with a picture and simple step-by-step instructions.
Hollandaise sauce:
- 500 g Asparagus green
- 1 pinch Sugar
- 1 Shot Lemon juice
- 1 tbsp Butter
- 1 Shallot
- 150 ml White wine dry
- 1 tbsp Brandy vinegar
- 2 Bay leaves
- 1 tsp Black peppercorns
- 250 g Butter
- 3 Egg yolk
- Salt and pepper from the mill
- Freshly grated nutmeg
- Peel white asparagus well and cut off 1-2cm. Peel the green asparagus only the lower third and also cut off 1-2cm. Cut both varieties diagonally into approx. 3 pieces
- Approx. Heat 3 liters of water with sugar, lemon juice, salt and butter and first add the white asparagus (cook for a total of 20 minutes) after 10 minutes add the green asparagus and cook for another 10 minutes!
Hollandaise sauce:
- Peel and dice shallot. Bring 100ml wine, vinegar, bay leaves, peppercorns and shallot cubes to the boil and reduce a little! Sieve! Clarify butter in a saucepan and sieve off the white flakes.
- On the switched off hotplate in a saucepan with the residual heat, whisk together the wine brew, egg yolks and a pinch of salt and beat until frothy! Add clarified butter slowly while stirring!
- Season the sauce with salt, pepper, lemon juice, nutmeg and 50ml white wine! Add the asparagus pieces, stir everything well. Serve! We also had a nice entrecote steak and rosemary potatoes!
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