John Myers
Contents
show
Ingredients
quick pasta dough
- Pasta flour (semolina)
My pasta flour is mixed
- Farina di grano duro (Italian flour)
- Semola di Grano Duro (durum wheat flour)
- Lukewarm water
the asparagus
- Fresh white asparagus
- Lemon
- Salt
- Sugar
the asparagus sauce
- Hollandaise sauce and is made with a reduction
- White wine
- Wine vinegar
- Onion or shallot
- Bay leaf
- Pepper White
then it continues with the assembly of the sauce
- Eggs, size L
- Lemon juice
- Melted butter
seafood
- Fresh prawns
- Crayfish
- Meaty
Instructions
pasta
- Mix the two types of flour and knead with the water to form a dough. Chill for 30 minutes and then shape the pasta of your choice out of it. I prefer medium-thick spaghetti with this dish. Keep the spaghetti in a cool bowl until ready to use. Place in the asparagus water 5 minutes before the plate and cook for a maximum of 3 minutes.
the asparagus
- Free the rods from their root ends. Then peel and boil the shells in water with lemon juice and salt. Shorten the asparagus to the desired size and fry slowly (steaming) in a saucepan with sugar, a touch of lemon juice and a pinch of butter.
the reduction for the sauce
- In a pan, reduce all the ingredients listed for this (crumble the bay leaf) to a third of the amount. At the end, sieve the reduction into a heat-proof bowl.
the asparagus sauce
- First melt the butter. Then the egg yolk obtained by separating is supplemented with the reduction and briefly mixed and then this mixture is then whipped in a water bath until foamy. After about 1.5-2 minutes, the mass will gradually thicken. Now you add the meanwhile lukewarm, melted butter little by little while still beating. A creamy emulsion is formed which is seasoned with salt, white pepper and lemon juice.
tip
- If you don't have a good sauce day and the sauce is curdled, you can whip it again after adding a few drops of cold water.
Final sprint
- Rub a grill plate (or pan) with butter and lightly fry the seafood on it. Now they take the asparagus out of the water and add it to the seafood on the plate. (see pictures).
- Put the spagettis in the asparagus water and bring to the boil. When the spaghetti are parboiled, cut the chives. Then remove the seafood and asparagus from the plate and briefly sweat the spaghetti with chives. If you like, you can also rub a touch of nutmeg over it.
- Everything should be ready now. Put the seafood and asparagus pieces in half of the sauce. The other half is intended for asparagus. It can be served.
Note :
- Put the rest of the asparagus water with the skins in the witcher and you have a great creamy seasoning for the next asparagus day. If you don't like seafood, replace it with your favorite side dishes. This dish is also ideal for walking in the freezer - frozen for 7 minutes in the microwave and a nice dish can be eaten without losing its taste - the freshly cooked one.
