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Asparagus and shrimp ragout in a fruity orange hollandaise sauce

updated

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Ingredients for 4 servings:

  • 1 kg asparagus (broken)
  • Salt
  • Sugar
  • butter
  • 250 g shrimp(s)
  • 30 g butter
  • 1 bunch of spring onions
  • Pepper, from the mill
  • 100 ml orange juice
  • 100 ml stock (asparagus stock)
  • 250 ml hollandaise sauce
  • 2 tsp brandy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

good processing of asparagus pieces

Cook the asparagus pieces with salt, sugar, and a knob of butter, remove from the pan, and set aside. Clean the shrimp, deveining if necessary, and cook in the butter in a large pan for about 1 minute on each side. Slice the spring onions into rings and add to the shrimp. Sauté briefly. Deglaze everything with the asparagus stock and orange juice. Add the hollandaise sauce and asparagus and heat everything through again. Season with salt, pepper, and brandy. This goes very well with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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