RECIPES
CATEGORIES
DISCOVER FOLDERS
QIMIQ WEBSITE
QIMIQ WEBSHOP
US
EN
DE
CH
IT
FR
CH-FR
Login
Sign up
FILTER FOR SEGMENTS
ALL SEGMENTS
RETAIL
FOODSERVICE
FILTER FOR PRODUCTS
Salads
Strudels
Soups
Sauces
Dips and Spreads
Cookies and Sweets
Gateaux and Cakes
Snacks
Slices
Tarts and Quiches
Main Dishes without Meat
Smoothies
Appetizer
Muffins and Cupcakes
Side Dishes
Roulades and Swiss Rolls
Main Dishes
Bread and Pastries
Barbecue
Breakfast and Brunch
Desserts
Berverages and Drinks
Ice Cream and parfait
FILTER NACH PRODUKTEN
QimiQ Whip Chocolate
QimiQ Marinade
QimiQ Classic Vanilla
QimiQ Whip
QimiQ Whip Coffee
QimiQ Sauce Base
QimiQ Sauce Hollandaise
QimiQ Whip Vanilla
QimiQ Classic
White Asparagus with Butter Sauce
Appetizer, Sauces
Print
Add to Folder
×
Add recipe to folder
Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen. Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
Problem-free reheating possible
Acid stable and does not curdle
Alcohol stable and does not curdle
15
easy
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 pcs
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.