White Asparagus with Butter Sauce

Appetizer, Sauces
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Ingredients for 10 portions
  • 2 kg White asparagus, cooked
  • For the sauce
  • 375 g QimiQ Classic, chilled
  • 360 ml Dry white wine
  • Bay leaf
  • Pepper corns
  • Thyme
  • 9 ea Egg yolk(s)
  • 750 g Butter, melted
  • 1 pinch(es) Salt
  • 1 pinch(es) White pepper
  • 50 ml Lemon juice
Method
1.
Bring the white wine, bay leaf, pepper corns and thyme to the boil and reduce by half. Strain and allow to cool.
2.
Whisk the egg yolks and reduced wine until fluffy over a warm waterbath. Slowly add the melted butter and finish with the cold QimiQ.
3.
Season to taste with the seasoning and lemon juice. Serve with the cooked asparagus.