Green and White Asparagus with Lemon Hollandaise Sauce

Appetizer
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Ingredients for 10 portions
  • For the lemon hollandaise sauce
  • 150 g QimiQ Sauce Base
  • 6 Egg yolk(s)
  • 70 ml White wine reduction/stock
  • 1 Lemon(s), juice and finely grated zest
  • 400 g Clarified butter
  • Salt and pepper
  • For the asparagus
  • 500 g Green asparagus
  • 500 g White asparagus, peeled
  • 200 g Butter
  • 400 g Cherry tomatoes
  • 20 g Sugar
  • Salt and pepper
  • Pink pepper corns, to garnish
Method
1.
For the lemon hollandaise sauce: bring the white wine to a boil and reduce by half.
2.
Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth. Slowly add the clarified butter whilst stirring continuously.
3.
Add the white wine reduction and lemon juice and mix well. Season to taste with the salt and pepper.
4.
Pour into a iSi Gourmet Whip, screw in one charger and shake well.
5.
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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.