Peel the asparagus thoroughly so that no tough threads are
left behind.
Steam them, depending on the thickness, between 10 and 15
minutes.Make clarified butter. To do this, warm the butter over
low heat until completely melted. Carefully drain the clear
liquid and put it away warm.
asparagus Flemish style
white wine
smoked salmon
parsley
pepper from the mill
coarse sea salt
white balsamic vinegar
Make a hollandaise sauce. Melt 100 g of butter. Split 3 egg
yolks from the egg white. Take a saucepan, put that au-bain-
marie and beat the egg yolks with a tablespoon of white
balsamic vinegar and 20 cl of wine. Beat the mixture into a
sauce by adding the melted butter in small bits at a time.
Now you can choose to use chopped hard-boiled eggs, or
poached eggs. On the photo the version with hard boiled egg.
On the plate: place 6 asparagus on an oblong plate.
Oversauce with clarified butter. Sprinkle with minced egg and
hand-peeled gray shrimps.
Place the smoked salmon on the end of the asparagus.
Spoon the hollandaise sauce on top.Finish with tufts of
parsley and coarsely ground pepper and coarse sea salt.
taste and tradition
the fiery passion
Peel the asparagus thoroughly so that no
tough threads are left behind.
Steam them, depending on the thickness,
between 10 and 15 minutes.Make clarified
butter. To do this, warm the butter over low
heat until completely melted. Carefully drain
the clear liquid and put it away warm.
asparagus
Flemish style
white wine
smoked salmon
parsley
pepper from the mill
coarse sea salt
white balsamic
vinegar
Make a hollandaise sauce. Melt 100 g of
butter. Split 3 egg yolks from the egg white.
Take a saucepan, put that au-bain-marie and
beat the egg yolks with a tablespoon of white
balsamic vinegar and 20 cl of wine. Beat the
mixture into a sauce by adding the melted
butter in small bits at a time.
Now you can choose to use chopped hard-
boiled eggs, or poached eggs. On the photo the
version with hard boiled egg.
On the plate: place 6 asparagus on an oblong
plate. Oversauce with clarified butter. Sprinkle
with minced egg and hand-peeled gray
shrimps.
Place the smoked salmon on the end of the
asparagus. Spoon the hollandaise sauce on
top.Finish with tufts of parsley and coarsely
ground pepper and coarse sea salt.
taste and tradition
the fiery passion
