White Asparagus with Butter Sauce

Appetizer, Sauces
  • Print
Recipe Image
Ingredients for 4 portions
  • 750 g White asparagus, cooked
  • For the buttersauce
  • 125 g QimiQ Classic, chilled
  • 120 ml White wine
  • 1 Bay leaf
  • Pepper corns
  • Thyme
  • 3 Egg yolk(s)
  • 250 g Butter, melted
  • Salt
  • White pepper
  • 0.5 Lemon(s), juice only
  • 1 tbsp Flat-leaf parsley, finely chopped
Method
1.
For the butter sauce: bring the white wine with the bayleaf, pepper corns and thyme to the boil and reduce by half. Strain and allow to cool.
2.
Whisk the egg yolks with the reduced wine over a warm water bath until fluffy.
3.
Slowly add the melted butter and finish with the cold QimiQ Classic. Season with salt, pepper, parsley and lemon juice.
4.
Serve with the hot asparagus.