Asparagus me ka wai ʻalani ʻalani

1 E holoi i ka ʻalani, maloʻo a maloʻo i ka ʻili. E kaomi i nā ʻalani ʻelua. Peel a ʻoki maikaʻi i ka shallot, sauté i 1 tbsp ka pata a translucent, deglaze me ka wai ʻalani. E ninini i kaʻiliʻalani, ka waina a me ka hapalua o kaʻailaʻaila, e ho'ēmi i nā mea a pau i ka hapalua. E ninini i ka ʻuala ma kahi kānana.

Peel i ka asparagus, ʻoki i nā ʻaoʻao paʻakikī a kuke i ka wai paʻakai ma kahi o 12-15 mau minuke a hiki i ka al dente, a laila hoʻokahe.

E puhi mua i ka umu i 220 ° C (fu fan 200 ° C).

E kuʻi i ke koena o ka cream a paʻakikī, e hui pū me nā yolks hua. E ʻoki maikaʻi i ka tarragon. E hoʻokuʻu i ka pata i koe i loko o ka sauce. E hoʻoulu i ka hui ʻana o ka hua manu a me ka tarragon a me ka paʻakai a me ka pepa.

E hoʻonohonoho i ka asparagus ma kahi pā umu a uhi ʻia me ka ʻalani ʻalani. I loko o ka umu preheated ma ka waena rack, kālua a hiki i gula melemele no ma kahi o 5 minuke.

He ʻono maikaʻi ka ham a me ka ʻaʻahu a i ʻole ka ʻuala paila.

E lawelawe me ka letus hui.