Asparagus with salmon & lime-hollandaise

Name: Asparagus with salmon & lime-hollandaise
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg white asparagus; 1 kg green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp white pepper; 125 g Butter; 1 small onion; 1 TABLESPOON White wine vinegar; 3-4 Peppercorns; 2 fresh egg yolks; 7-10 Tbsp slightly grated peel + 2 tablespoons juice of 1 untreated lime or lemon; 200 g Graved salmon in slices; 7-10 Tbsp Herbs and untreated lime

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg white asparagus
1 kg green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp white pepper
125 g Butter
1 small onion
1 TABLESPOON White wine vinegar
3-4 Peppercorns
2 fresh egg yolks
7-10 Tbsp slightly grated peel + 2 tablespoons juice of 1 untreated lime or lemon
200 g Graved salmon in slices
7-10 Tbsp Herbs and untreated lime

Directions

1
Wash the asparagus. Peel white asparagus and cut off woody ends. Cut only the ends of the green asparagus generously. Cook the white asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for 15-20 minutes. Cook the green asparagus for about 8 minutes
2
Melt the butter and let it cool down. Peel and finely chop the onion. Bring to the boil with vinegar, 2 tablespoons of water and peppercorns, reduce to 1/3. Sieve and let cool down
3
Whisk the brew with egg yolk and 1 tablespoon of water. Whisk on the hot water bath until thick and creamy. Whip the butter first drop by drop, then in a thin stream (do not boil!). Season with salt, pepper, sugar, lime zest and juice
4
Lift out the asparagus. Serve with salmon and sauce, garnish. Served with: roast potatoes