John Myers
Asparagus with Tomato Hollandaise
The perfect asparagus with tomato hollandaise recipe with a picture and simple step-by-step instructions.
- 1 Fresh shallot
- 2 tsp Butter
- 100 g Butter
- 2 tsp Tomato paste
- 2 Egg yolk
- 1 pinch Salt
- 1 tbsp Creme fraiche Cheese
- Salt and pepper
- 1 kg Fresh asparagus
- 2 liter Water
- Salt
- 2 tsp Sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter
- For the tomato hollandaise: cut the shallot into large cubes. Melt it with 2 teaspoons of butter and simmer the shallots in it over a medium heat for about 2 minutes. Add 100 g butter, melt and briefly bring to the boil.
- Put 2 teaspoons of tomato paste, 2 egg yolks, 1 pinch of salt and creme fraiche in a tall container and puree until smooth with the cutting stick. Then slowly pour in the very hot butter while running the cutting stick. Season with salt and pepper.
- Peel the asparagus and cut off the ends. Bring the skins and ends to a boil in a saucepan with about 2 liters of water. Season with salt, sugar, lemon juice and butter. Let stand for 10 minutes, then remove the skins and ends with a slotted spoon It is best to try the asparagus water once to see whether it is spicy enough.
- Put the asparagus in the boiling water and bring to the boil, covered. Then turn off the stove and cook the asparagus covered for 10-12 minutes. Lift the asparagus out of the water with a slotted spoon, allow to drain. Arrange asparagus on plates and serve with the tomato hollandaise. I also had fried potatoes.
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