How do you store asparagus?

Cooked asparagus can be stored in the refrigerator for up to 2 days.

How do you store hollandaise sauce?

Best served fresh, but can be kept in the refrigerator for a maximum of 1 day. Reheat in a bain-marie and stir well.

How do you store poached eggs?

Best fresh. Not ideal for reheating.

How do you store smoked butter?

Can be made in advance and stored in the refrigerator for up to 5 days.

Asparagus à la Flamande with Hollandaise made from smoked butter with parsley and wild garlic

Name: Asparagus à la Flamande with Hollandaise made from smoked butter with parsley and wild garlic
Cook time: 45 min
Total time: 45 min
Yield: 2P
Ingredients: 1 bunch of white asparagus; 2 fresh farm eggs; Hollandaise :; 125 g unsalted Ardennes butter from Carlsbourg; 2 egg yolks; Juice of ½ lemon; 50 ml water; Salt &amp; pepper; 1 bunch of flat-leaf parsley (only the leaves); A bunch of wild garlic; A handful of roasted hazelnuts (or almond flakes); Vinegar (for poaching the eggs); Dried herbs for smoking (e.g. oregano, rosemary, bay leaf)

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45min

•

Medium

This is a culinary twist on the classic asparagus à la flamande. The star remains juicy asparagus, poached eggs, and fresh herbs. The butter for the light parsley-wild garlic-hollandaise is first smoked! Really so delicious and easy to make! Wild garlic and asparagus peak at the same time in spring – and that combination is truly delightful. The finishing touch? Roasted almond flakes, which provide a crunchy touch.

This is a culinary twist on the classic asparagus à la flamande. The star remains juicy asparagus, poached eggs, and fresh herbs. The butter for the light parsley-wild garlic-hollandaise is first smok ...

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Ingredients

What do you need?

Quantity: 2P

1 bunch of white asparagus
2 fresh farm eggs

Hollandaise :

125 g unsalted Ardennes butter from Carlsbourg
2 egg yolks
Juice of ½ lemon
50 ml water
Salt & pepper
1 bunch of flat-leaf parsley (only the leaves)
A bunch of wild garlic
A handful of roasted hazelnuts (or almond flakes)
Vinegar (for poaching the eggs)
Dried herbs for smoking (e.g. oregano, rosemary, bay leaf)

1 bunch of white asparagus
2 fresh farm eggs

Hollandaise :

Preparation method

How do you make this?

Smell the butter

The culinary party trick!
Place the cubes of butter on a large plate.
Fill a small bowl with dried herbs.
Light them with a bunsen burner or lighter.
Immediately cover with a cloche or bowl so the smoke stays trapped.
Let it sit for 5 to 10 minutes so the butter absorbs the smoky flavor.

Peel and cook the asparagus

Carefully peel the asparagus and cut into three equal pieces.
Cook them until al dente in salted water (about 8 to 12 minutes).
Drain and keep warm.(Tip: save the peels for asparagus cream soup.) link

Make the herb puree

Blanch the parsley and wild garlic for 30 seconds in boiling water.
Immediately rinse in ice water.
Squeeze out well and chop very finely.

Make the hollandaise sauce

Whisk the egg yolks, lemon juice, pepper, salt, and water in a bowl.
Place in a bain-marie and whisk until airy sabayon.
Gradually add the smoked butter while stirring.
At the end, stir in the herb puree. Taste and season if necessary.

Poach the eggs

Bring water to a boil and add a splash of vinegar.
Break each egg into a separate bowl.
Create a whirlpool in the water and let the egg slide in.
Let cook for 3 minutes, scoop out and let drain on paper towels.

Plate like a chef

Stack 4 pieces of asparagus per plate in a tower with 3 layers of tips on top.
Place the asparagus tips on top.
Put the poached egg on top.
Spoon some hollandaise over it.
Serve extra sauce separately on the table.
Finish with roasted hazelnuts or almond slivers and a few leaves of wild garlic.