2 kg of white asparagus, salt, sugar, 1 slice of 1 untreated lemon, 150 g butter, 2 egg yolks, 3 tbsp dry white wine, 1 tbsp white wine vinegar, salt, white pepper, 200 g of cooked ham, 40 g Gouda cheese
Wash and peel the asparagus, cut off the woody ends. Boil 1/2 liter of salt water. Season with a little sugar and lemon wedge. Leave the asparagus peels in for about 20 minutes over medium heat.
Pour asparagus stock through a sieve. Bring the liquid to the boil again. Cook the asparagus in it for about 15 minutes, then drain.
Melt butter. Whisk egg yolks, white wine and vinegar over a hot water bath. Add the butter drop by drop while stirring. Season with salt and pepper.
Wrap 3-4 stalks of asparagus in a slice of cooked ham and spread over 4 plates. Pour sauce over it. Sprinkle with grated cheese and bake in a preheated oven (electric cooker: 200 ° C / fan oven: 175 ° C / gas: level 3) until golden brown.
Wash and peel the asparagus, cut off the woody ends. Boil 1/2 liter of salt water. Season with a little sugar and lemon wedge. Leave the asparagus peels in for about 20 minutes over medium heat.
Pour asparagus stock through a sieve. Bring the liquid to the boil again. Cook the asparagus in it for about 15 minutes, then drain.
Melt butter. Whisk egg yolks, white wine and vinegar over a hot water bath. Add the butter drop by drop while stirring. Season with salt and pepper.
Wrap 3-4 stalks of asparagus in a slice of cooked ham and spread over 4 plates. Pour sauce over it. Sprinkle with grated cheese and bake in a preheated oven (electric cooker: 200 ° C / fan oven: 175 ° C / gas: level 3) until golden brown.
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