Vanilla hollandaise with asparagus

Asparagus with vanilla hollandaise, garnished with lemon balm

Vanilla hollandaise with asparagus

April 25th, 2019 | main dishes

At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.

Vanilla hollandaise with asparagus

Vanilla and asparagus – this is a true dream team! A slight chili spicyness and the fresh note of the lemon balm give the special twist.

Asparagus with vanilla hollandaise is suitable as a light main course or as a side dish to veal schnitzel or fish, such as sole, monkfish or pike perch.

Vanilla hollandaise with asparagus

(4 servings)

2 kg asparagus

peel and cook in boiling water with some salt, sugar and butter for about 8 - 10 minutes

1 vanilla pod

cut lengthwise, scrape out the pulp, cut the pod into pieces

1 shallot, chopped

2 bay leaves

100 ml white wine

bring to the boil together with the vanilla pods and boil down to a half over high heat, set aside

150 g butter

cut into pieces, melt on low heat

pour the cooked broth through a strainer in a bowl, place the bowl in a water bath

3 egg yolks

½ red chili pepper, gutted, cut into thin strips

put in the bowl together with the vanilla pulp and stir until you get a light, thick cream

now gradually beat the butter into the cream

½ ts salt

1 dash of lemon juice

season

1 branch of lemon balm

arrange the asparagus on the plates, serve garnished with lemon balm

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