- White or green asparagus
- POACHED EGG:
- wine vinegar
- REDUCTION FROM VINEGAR TO HOLLANDAISE SAUCE:
- 200 g shallots
- 2 sprigs of rosemary
- 5 grains of allspice
- 2 bay leaves
- 1 litre white wine vinegar
- HOLLANDAISE SAUCE:
- reduction from vinegar and shallot
- 2 egg yolks
- 300 ml clarified butter (ghee)
- pepper, cayenne pepper, salt
Peel white asparagus to discard the fibrous peel; only remove the woody part of green asparagus. Boil asparagus in water; add salt and sugar to the water first. Asparagus should stay firm after cooking. Wrap cooked asparagus in bacon strips, next fry on a frying pan until browned.
A POACHED EGG
Pour 2 litres of water, 40 ml of wine vinegar in a pot, add a spoonful of salt and bring to a boil. Break the egg into the slightly boiling water and boil for about 2–2.5 minutes, next place the egg inside a bowl with cold water.
REDUCTION FROM VINEGAR
Slice the shallot. Put rosemary, allspice and bay leaves in a pot and pour 1 litre of white wine vinegar. Boil until reduced by half. In this way you will obtain the base for hollandaise sauce.
Whisk the egg yolks and vinegar in a bowl placed over a saucepan containing simmering water until the sauce is smooth and fluffy. Next add warm clarified butter (ghee) and mix until you get the consistency of mayonnaise. Season with salt, freshly ground pepper and a pinch of cayenne pepper.