John Myers
Asparagus with Orange Hollandaise and Goat Cheese Talers
The perfect asparagus with orange hollandaise and goat cheese talers recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- Salt
- 1 pinch Sugar
- 125 g Butter
- 4 tbsp Amarettini almond biscuits
- 3 tbsp Breadcrumbs
- 1 Egg
- 150 g Goat cream cheese
- 2 tbsp Flour
- 4 Egg yolks, fresh
- 6 tbsp Freshly squeezed orange juice
- 4 tbsp White wine
- 1,5 tbsp Butter
- Salt and pepper
- Chilli from the mill
- Peel the asparagus, cook in a saucepan with water, salt, 1 pinch of sugar and 1/2 tbsp butter for about 10 minutes.
- Finely grind the amarettini in a food processor and mix with breadcrumbs.
- For the orange hollandaise melt 125 g butter in a saucepan. Stir in the chili. Whisk the egg yolks with salt, pepper, orange juice, wine and a pinch of sugar in a bowl and whisk over a hot water bath with a whisk to a thick cream, gradually adding the chilli butter.
- Cut the goat cheese into slices, whisk the egg on a plate, season with salt and pepper. Place the flour on a plate. Place the amarettini and breadcrumbs on a plate. Heat the rest of the butter (1 tablespoon) in a pan and fry the Käsetaler briefly while turning until crispy.
- Drain the asparagus and arrange on plates. Serve with chilli orange hollandaise and goat cheese thalers. I also had potatoes.
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