Thursday, 17 March 2011

Asparagus hollandaise

4 eggs, white wine vinegar, lemon juice, butter, pine nuts, asparagus, rocket, watercress, brie
1) To make hollandaise sauce separate 3 egg yolks from the whites, discard the whites and beat the yolks. 

2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of lemon juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.

3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.

4) Asparagus can be boiled, steamed or grilled - personally I prefer to grill it for 2-3 minutes, it has a beautiful colour, crunchy texture and doesn't dry out

5) Assemble the salad - rocket leaves and watercress, layers of sliced brie (I used Coeur De Lyon - brie should always be French and this has a wonderful honeyed flavour), then the asparagus topped with hollandaise and pine nuts.

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