Two kinds of asparagus medallions with chive hollandaise

Ingredients for 4 servings:

• 1 bunch of asparagus, green
• 1 bunch asparagus, white
• 1 sheet of dough (pasta dough)
• 4 slice(s) ham, raw
• 150 g Parmesan, grated
• 150 g butter
• 1 small bunch of chives
• 5 tbsp sparkling wine, dry
• 4 egg yolks
• 1 sheet of puff pastry

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Le duo d`asperges en medallion sur sauce hollandaise à la ciboulette

Peel the asparagus and trim to the width of the pasta dough. Place the tips, along with the white asparagus, on a sheet of aluminum foil, season with salt, pepper, a pinch of sugar, and a little butter. Then fold the aluminum foil together to form a compact, tight package. Bake this package in an oven preheated to 180°C (top/bottom heat) for 20 minutes. Roll out the puff pastry, place the two slices of raw ham on top and dust with a little Parmesan cheese. Prepare the green asparagus on a board, season with salt, pepper, and sugar. Then place each asparagus individually on the sheet and roll it up until a thick roll forms. Cut this roll into 4 even medallions, arrange on baking paper, place a knob of butter on each medallion, and then add the package to the oven. Roll the pasta dough out into a strip. I prefer to make it the day before and let it rest in the refrigerator overnight. Cook the pasta strip in hot, salted water, rinse, and pat dry. In the meantime, I use the time to prepare a classic hollandaise sauce. Melt 125g of butter over low heat and skim off the foam. Heat the sparkling wine in a stainless steel bowl over a bain-marie and stir in the 4 egg yolks. Add a pinch of salt and whisk until the mixture is thickened. Gently stir in the warm butter and finish with a finely chopped bunch of chives and a squeeze of lemon. Cover the pasta strip with the cured ham and dust with Parmesan cheese. Remove the asparagus from the foil and roll it up as before until you have a thick roll. Cut the asparagus into 4 even medallions, arrange them on a buttered, ovenproof dish, and return it to the oven. Now switch the oven to fan-assisted mode at 200°C and wait until both medallions have turned a beautiful golden color. Arrange one medallion each with the pasta dough and the puff pastry on a plate, topped with a layer of sauce and some asparagus tips.