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Asparagus with cress hollandaise
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 347
  • Fat about 29g
  • Carbohydrates about 12g
  • Protein about 7g
This is needed
This is needed for 4 people
Reduction
  • 2 corns Tasmanian pepper
  • 1 shallot, finely chopped
  • 0.5 dl white wine
  • 10 g cress, roughly chopped
  • 0.5 dl white balsamic vinegar
  • 1 bay leaf
To cook the asparagus
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tbsp salt
  • 2 litres water
  • 25 g butter
  • 1 kg white asparagus, completely peeled
Cress hollandaise
  • 100 g butter, cut into pieces, cold
  • 2 fresh egg yolks
  • 1 tsp lemon juice
  • salt to taste
  • 20 g cress
  • a little Tasmanian pepper
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And that's how it's done
And that's how it's done
Reduction
Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
To cook the asparagus
Bring the water to the boil in a wide pan. Add the lemon juice, salt, sugar and butter. Add the asparagus, bring to the boil. Cover the pan and remove from the heat, leave to infuse for approx. 15 mins.
Cress hollandaise
Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a hand mixer, beat the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, stir in the lemon juice and cress, season. Remove the asparagus from the poaching liquid, serve with the sauce.