John Myers
Fried Asparagus with Gnocchi and Mandarins -Hollanddaise
The perfect fried asparagus with gnocchi and mandarins -hollanddaise recipe with a picture and simple step-by-step instructions.
- 400 g Asparagus white fresh
- 80 g Tomatoes dried in oil
- 1 tbsp Butter
- 1 tbsp Chopped parsley
- 250 g Gnocchi
- Salt and pepper
- 200 g Butter
- 4 Pc. Tangerine fresh
- 2 Egg yolk
- 2 tbsp White wine vinegar
- Pepper from the grinder
- Rinse and peel the asparagus stalks and trim the woody ends. Cut the stalks into 5cm long pieces. Cut the dried tomatoes into cubes, heat the butter in a pan, add the asparagus pieces of tomatoes and gnocchi, fry for about 5 minutes and season with salt and pepper. For the sauce -Hollandaise melt the butter in a and over medium heat for about 5min. Heat so that the butter fat separates from the whey. Squeeze the mandarins and reduce the juice a little in a saucepan. Pour the mandarin juice with egg yolks and the vinegar into a metal mixing bowl and beat over a warm water bath until a creamy consistency Slowly beat the butter fat of the clarified butter into the mandarin, egg yolk and white wine mixture, season with salt and pepper. Serve the asparagus with the gnocchi and the mandarin hollandaise, sprinkled with the chopped parsley.
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