Ingredients
For 10 portions
For the asparagus ragout
500g
Green asparagus, cut into pieces
500g
White asparagus, peeled, cut into pieces
1pinch(es)
Sugar
30ml
Olive oil
500g
Potatoes, cooked, peeled, diced
600g
Cherry tomatoes, halved
Salt and pepper
For the lime hollandaise sauce
150g
QimiQ Cream Base
6
Egg yolk(s)
70ml
White wine reduction/stock
1
Lime(s), juice only
400g
Clarified butter
Salt and pepper
To garnish
10
Lasagne sheets
Chervil, to garnish
Preparation
- 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.
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.
Slowly add the clarified warm butter, stirring continuously.
Season with salt and pepper.
Strain through a fine sieve.
Fill into a 1 litre Gourmet Whip bottle. Screw in one charger and shake well.
- Cook the lasagne sheets separately in hot water until firm to the bite and halve.
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.
Tip: Coriander can be used instead of chervil.
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