John Myers
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Steamed Asparagus with Hollandaise Sauce and Cordon Bleu Asparagus
The perfect steamed asparagus with hollandaise sauce and cordon bleu asparagus recipe with a picture and simple step-by-step instructions.
Steamed asparagus
- 500 g Peeled asparagus
- 1 piece Lime
- 200 g Asparagus stock
hollandaise sauce
- 125 g Butter
- 2 piece Egg yolk
- 1 piece Lemon
- 60 ml Asparagus stock or white wine
- 1 pinch Cayenne pepper
Asparagus cordon bleu
- 8 Rods White cooked asparagus
- 4 Discs Parma ham
- 2 piece Eggs
- 2 tbsp Flour
- 2 tbsp Breadcrumbs
- Parmesan
Steamed asparagus
- Bring the asparagus stock with the lime in the Vitalis to a boil. Add salt and sugar. Place the asparagus in the Vitalis, close and steam for about 8-10 minutes.
hollandaise sauce
- Beat the egg yolks with salt, asparagus stock or white wine and lemon juice over the water bath (approx. 78 ° C.). Put the butter in a saucepan and dissolve over low heat.
- When the warm, beaten egg yolks and butter are at the same temperature, slowly stir the butter into the egg yolk mixture until an emulsion (a combination of oil or fat and water) is formed.
- If the sauce becomes too thick – before all the butter has been stirred in – dilute the sauce with a little asparagus stock or white wine. Season the hollandaise sauce with salt, lemon juice and cayenne pepper.
Asparagus cordon bleu
- Wrap every 2 sticks of asparagus with the Parmesan in the asparagus, turn in the flour, then in the egg and then in the breadcrumbs. Bake in butter fat on both sides.
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