John Myers
Asparagus with Black Chickpea Puree and Hollandaise Sauce
The perfect asparagus with black chickpea puree and hollandaise sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus green fresh
- 250 g Black chickpeas
- 1 small can Cocktail tomatoes
- Harissa
- 1 Onion, clove of garlic
- Lemon zest, salt, sugar
- 2 tbsp White wine
- 1 pinch White pepper
- 4 Egg yolk
- 250 g Ghee
- Juice of 1/2 lemon
- 2 tbsp White wine vinegar
- 16 Cocktail tomatoes yellow for decoration
- 1 pinch Cayenne pepper
- 8 Medium sized potatoes, cooked and peeled
- Soak chickpeas in water for 24 hours. Chop the onion and garlic and sauté. Add a little sugar, the can of cherry tomatoes and the drained chickpeas and cook until soft. Puree in the mixer. Bring a saucepan with cold water, salt, sugar, lemon zest and asparagus to a boil. As soon as the water boils, switch off the stove and let it stand for 15 minutes. Hollandaise sauce: put vinegar, white wine, 1 pinch of salt and white pepper in a saucepan and bring to the boil. Put 4 egg yolks in a blender, pour in the cooled vinegar and wine stock and whip in the blender. Gradually add the heated ghee until the sauce is thick and frothy, add lemon juice and season with cayenne pepper
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