Deep-fried green asparagus with chili-hollandaise
easy
35 mins
35 mins
Ingredients
- 1 kg green asparagus
- 7-10 Tbsp Salt
- 4 Egg yolk (size M)
- 250 ml Ice water
- 150 g Flour
- 7-10 Tbsp Oil
- 2 red chillies
- 100 ml dry white wine
- 1 Bay leaf + 4 stems of laurel for garnishing (only picture 1)
- 250 g Butter
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
Directions
- 1
Wash the asparagus and cut off the woody ends. Cook in boiling salted water for six minutes until al dente. In the meantime, stir an egg yolk, ice water and flour until smooth. Season well with salt. Heat the oil in a pot. Pull asparagus spears through the dough one after the other and fry them in portions in hot oil for five minutes until golden brown.
- 2
Drain on kitchen paper. In the meantime, wash the chillies and pat them dry. Cut one chilli pepper into rings, the other into strips. Bring white wine, chillies and a bay leaf to the boil in a saucepan, reduce by at least half, pour into a bowl and allow to cool. Dice butter and melt. Remove from the heat and let cool for four minutes. Whisk lemon juice, a pinch of sugar and three egg yolks. Remove the laurel from the white wine. Beat the white wine into the egg yolks. Beat the egg yolk-white wine mixture over a warm water bath until foamy. Gradually add butter while stirring vigorously, season to taste with salt, pepper and sugar.
- 3
Remove from the heat and let cool for four minutes. Whisk lemon juice, a pinch of sugar and three egg yolks. Remove the laurel from the white wine. Beat the white wine into the egg yolks. Beat the egg yolk-white wine mixture over a warm water bath until foamy. Gradually add butter while stirring vigorously, season to taste with salt, pepper and sugar. Arrange asparagus and hollandaise sauce on preheated plates, garnish with bay leaves. Bread tastes good with it
Nutrition Facts
810 kcal
32 g
69 g
12 g
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