John Myers
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Pasta: Spaghetti Olanda Con Asparagi
The perfect pasta: spaghetti olanda con asparagi recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- Salt for the water
- 500 g Fresh asparagus
- 1 teaspoon Butter
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 piece Organic egg yolks
- 100 ml Water
- 1 teaspoon Grained vegetable broth *
- 10 g Food starch
- 20 g Butter
- 50 ml Cream 30% fat
- 50 ml Black pepper from the mill
- 50 ml Salt
- 1 Splash White wine vinegar
- Fresh basil
- Bring the water to the boil, season with salt and cook the pasta in it until al dente. Pouring off.
Asparagus vegetables
- Peel the asparagus, cut off the ends. Heat some water with salt, butter and sugar and cook the asparagus cut into small pieces until soft. It is usually enough to boil it once, then turn off the stove and cover the asparagus. (Does not work with gas! ;-D)
Dutch sauce
- Mix the egg yolks with the water, the grained vegetable stock and the cornstarch. Beat this mass in a water bath until it thickens. (Caution – do not let it boil, otherwise there will be scrambled eggs!)
- Stir in ice-cold butter and cream and season with a splash of wine vinegar, salt, pepper and possibly a little sugar. You can also add lemon juice or white wine instead of vinegar.
- Swirl the drained pasta in the finished sauce and arrange on preheated plates.
- Pour the asparagus pieces over it and garnish with chopped basil.
- It doesn’t always have to be the “Hollandaise”. The simple Dutch sauce works just as well and is easier to make.
- * Link to spice mixes: Granulated vegetable broth
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