Green and White Asparagus with Lemon Hollandaise Sauce

Preparation

1. For the lemon hollandaise sauce: using an immersion blender, blend the QimiQ Cream Base smooth with the egg yolks, white wine reduction, lemon juice and grated zest.

2. Slowly add the clarified warm butter, stirring continuously.

3. Season with salt and pepper.

4. Strain through a fine sieve.

5. Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.

6. For the asparagus: sauté the green and white asparagus in the butter. Add the cherry tomatoes and season to taste with the sugar, salt and pepper.
7. Arrange the green and white asparagus with the lemon hollandaise sauce. Garnish with the pink pepper corns and serve.