Green and White Asparagus Lasagne with Chervil and Lime Hollandaise Sauce

Appetizer, Main Dishes without Meat
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Ingredients for 10 portions
  • For the asparagus ragout
  • 500 g Green asparagus, cut into pieces
  • 500 g White asparagus, peeled, cut into pieces
  • 1 pinch(es) Sugar
  • 30 ml Olive oil
  • 500 g Potatoes, cooked, peeled, diced
  • 600 g Cherry tomatoes, halved
  • Salt and pepper
  • For the lime hollandaise sauce
  • 150 g QimiQ Cream Base
  • 6 Egg yolk(s)
  • 70 ml White wine reduction/stock
  • 1 Lime(s), juice only
  • 400 g Clarified butter
  • Salt and pepper
  • To garnish
  • 10 Lasagne sheets
  • Chervil, to garnish
Method
1.
For the asparagus ragout: sauté the green and white asparagus with some sugar in hot oil. Add the diced potatoes and tomateos and season to taste with salt and pepper.
2.

For the lime hollandaise sauce: using an immersion blender, blend the QimiQ Sauce Base smooth with the egg yolks, white wine reduction and lime juice.

3.

Slowly add the clarified warm butter, stirring continuously.

4.

Season with salt and pepper.

5.

Strain through a fine sieve.

6.

Fill into a 1 litre Gourmet Whip bottle. Screw in one charger and shake well.

7.
Cook the lasagne sheets separately in hot water until firm to the bite and halve.
8.

Place one half of the lasagne sheets into a deep dish and cover with the asparagus ragout. Pipe the lime hollandaise sauce on top and cover with the second half of the lasagne sheet. Garnish with chervil and serve.

9.

Tip: Coriander can be used instead of chervil.