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