Asparagus Hollandaise

Ingredients
1 kg asparagus
4 tbsp white wine, 1 tbsp white wine vinegar
1/2 onion, finely chopped
1 parsley stalk, basil
6 peppercorns, coarsely crushed
2 egg yolks
200 g butter, cold in pieces
1 pinch of salt, 1 pinch of pepper
Lemon juice

Preparation and cooking
Place an enameled pan on the grill ring (hot side). Bring the wine to the boil, transfer the pan to a low heat and reduce to 2 tablespoons. Sieve the reduction and leave to cool.
Mix the egg yolk and reduction and beat until frothy, stirring constantly.

Place back on the grill ring and add the butter in portions, stirring until the sauce is creamy. Season the sauce with salt and pepper and season with lemon juice.

Wash and peel the asparagus.

Grill over a low heat on the grill ring, turning regularly and finally pour over the hollandaise sauce, allow to simmer briefly and serve.

Garnish with a little basil and your spring treat is ready.

Our tip

Simply scrape off any encrusted sauce with a spatula into the inside of the grill ring and leave to burn.

Recipe card