How do I best store this dish?

I store the asparagus for up to 2 days in the fridge, the hollandaise for a maximum of 1 day, and the smoked butter for up to 5 days. I prefer to poach the eggs fresh.

Can I make the smoked butter in advance?

Yes, absolutely. That's actually convenient. I can easily make those a few days in advance and keep them in the fridge.

What do I do if my hollandaise gets too thick?

Then I whisk in a splash of lukewarm water until the sauce is smooth and fluffy again.

Can I substitute wild garlic?

Yes, certainly. If wild garlic isn't in season, I'll use extra parsley and possibly a little chive or a very small amount of young leek.

How do I make this recipe more festive as a main course?

I serve it with crushed baby potatoes, new potatoes, or a piece of toasted sourdough. That way, it becomes a complete meal.

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

Favorites

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 airy parsley-wild garlic-hollandaise is first smoked! It's 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 slivers, which add a crunchy touch.

Ingredients

What do you need?

Quantity: 2P

1 bunch white asparagus
2 farm-fresh eggs

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

1 bunch white asparagus
2 farm-fresh eggs

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

Preparation method

How do you make this?

Smoke the butter: The culinary party trick! Place the butter cubes on a large plate. Fill a small bowl with dried herbs. Light them with a blowtorch or lighter. Immediately place a cloche or bowl over them to trap the smoke. Let stand 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 until al dente in salted water (approximately 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. Rinse immediately in ice water. Squeeze well and chop very finely.

Make the Hollandaise sauce: Whisk the egg yolks, lemon juice, pepper, salt, and water in a bowl. Place over a bain-marie and whisk until a light sabayon forms. Gradually add the smoked butter, stirring constantly. At the end, stir in the herb puree. Taste and season.

Poach the eggs: Bring water to a boil and add a dash of vinegar. Break each egg into a separate bowl. Create a whirlpool in the water and slide the egg in. Cook for 3 minutes, scoop out, and drain on paper towels.

Plate like a chef: Per plate, stack 4 pieces of asparagus as a tower in 3 layers, with the tips at the top. Place the asparagus tips on top. Place the poached egg on top. Spoon some Hollandaise over it. Serve extra sauce separately at the table. Finish with roasted hazelnuts or almond slivers and a few wild garlic leaves.

Tips

That combination of smoked butter, velvety sauce, creamy yolk, and crunchy nut? Oh my, oh my… That's definitely going to be a hit at the table.

Don't smoke the butter for too long: subtle is much tastier here than too heavy.
Blanch the herbs briefly and immediately cool them in ice water to keep your sauce vibrant green.
Hollandaise doesn't like haste or too much heat. Whisk calmly and keep the heat low.
If you want to serve this as a main course, add small roasted potatoes or a slice of sourdough bread.