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easy &quick

Green and White Asparagus Lasagne with Chervil and Lime Hollandaise Sauce

QimiQ Benefits

  • Smooth and creamy consistency in seconds
  • Acid stable and does not curdle
  • Quick and easy preparation

Minutes

25

Difficulty

easy

Green and White Asparagus Lasagne with Chervil and Lime Hollandaise Sauce
Green and White Asparagus Lasagne with Chervil and Lime Hollandaise Sauce

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 Sauce Base

  • 6

    Egg yolk(s)

  • 70

    White wine reduction/stock

  • 1

    Lime(s), juice only

  • 400g

    Clarified butter

  • Salt and pepper

  • To garnish

  • 10

    Lasagne sheets

  • Chervil, to garnish

Preparation

  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: bring the white wine to a boil and reduce by half.
  3. Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth. Slowly add the clarified butter whilst stirring continuously.
  4. Add the white wine reduction and lime juice and mix well. Season to taste with the salt and pepper.
  5. Pour into a iSi Gourmet Whip, screw in one charger and shake well.
  6. Cook the lasagne sheets separately in hot water until firm to the bite and halve.
  7. Place one half of the lasagne sheets into a deep plate 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.
Some doughy looking food

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