Asparagus with Hollandaise and Shrimp
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 686 kcal | (33 %) | ||
| Protein | 39.3 g | (40 %) | ||
| Fat | 52.4 g | (45 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- Ingredients
- 2 kilograms white Asparagus
- Salt, sugar, freshly ground pepper
- 2 Tbsps lemon juice
- 500 grams kitchen-ready shrimp
- 200 grams butter
- 2 medium egg yolks
- 4-6 tablespoons white wine
- 1 bunch Dill
Preparation steps
Peel the asparagus and cut off woody ends. In a large pot, add water with 2 pinches of salt and sugar and 1 tablespoon lemon juice and bring to a boil.
Rnse the shrimp and pat dry. Heat 1 tablespoon butter in a pan and cook the shrimp. Season with salt and pepper.
Boil the asparagus for about 15 minutes. Melt the butter in a pan and remove from heat. In a metal bowl, whisk together the egg yolks, wine and remaining lemon juice. Place over a hot water bath and whisk until creamy. Gradually add the melted butter to the egg yolk cream while continuing to whisk. Season the hollandaise sauce to taste with salt and pepper.
Remove the asparagus from the water and drain well. Place on an oven-proof plate. Pour the hollandaise sauce over the asparagus and place under the broiler, watching carefully. Rinse the dill, shake dry, pluck the leaves and chop coarsely. Sprinkle the dill over the asparagus. Serve the asparagus with shrimp.
