John Myers
Asparagus with Tomato-lightning-hollandaise
The perfect asparagus with tomato-lightning-hollandaise recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 1 tbsp Butter
- 2 tbsp Tomato paste
- 4 Egg yolks, fresh
- 2 tbsp Creme fraiche Cheese
- Salt and pepper
- 1 kg Fresh asparagus
- 1 tbsp Butter
- 2 tsp Sugar
- 2 tbsp Lemon juice
- Salt
- Parsley
- For the tomato-Blitz-Hollandaise: peel off the shallots and cut into coarse pieces. Melt the butter (1 tablespoon) in a saucepan and sauté the shallots over a medium heat for about 2 minutes. Add 100 g butter, melt and let it boil briefly.
- Put the creme fraiche, egg yolks and tomato paste in a tall container and puree until smooth with the blender. Then pour in the very hot butter with the shallots while running the blender. Season with salt and pepper.
- Cooking asparagus: Peel the asparagus and cut off the ends. If the asparagus is to be cooked later, wrap the stalks in a damp kitchen towel and place in the refrigerator. This way the asparagus can be stored for about 1/2 day.
- Bring the peel and ends to the boil in a large saucepan with about 2 liters of salted water. Season with butter and lemon juice. Let simmer for 10 minutes, then remove the peel and ends with a slotted spoon. Try the asparagus water again, whether it is spicy enough is.
- Put the asparagus sticks in the boiling asparagus water and bring to the boil again, covered, then turn off the stove and let the asparagus steep for about 10-12 minutes.
- Lift the asparagus sticks out of the water with a slotted spoon, allow to drain. Arrange the asparagus with the tomato hollandaise on plates, garnish with a little parsley and serve.
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