Asparagus salad with orange-hollandaise sauce

Name: Asparagus salad with orange-hollandaise sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 7-10 Tbsp a few squirts of lemon juice; 1 (30 g) Bag of Hollandaise sauce; 125 g Butter; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON pickled green peppercorns; 5 TABLESPOONS Orange juice; 7-10 Tbsp Chervil and orange spiral

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
1/2 TEASPOON Sugar
7-10 Tbsp a few squirts of lemon juice
1 (30 g) Bag of Hollandaise sauce
125 g Butter
7-10 Tbsp Cayenne pepper
1 TABLESPOON pickled green peppercorns
5 TABLESPOONS Orange juice
7-10 Tbsp Chervil and orange spiral

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into bite-sized pieces and cook them in boiling salted water, with a little sugar and lemon juice, at medium heat for about 15 minutes.
2
For the sauce, measure 200 ml asparagus stock. Stir in sauce powder, bring to the boil. Beat the fat in small pieces over low heat. Season with cayenne pepper, pickled peppercorns and orange juice.
3
Drain the asparagus and mix with the sauce. Garnish as desired with chervil leaves and orange spiral.