Asparagus with Various Sauces
Ingredients
- For the asparagus
- 2 kilograms white Asparagus
- salt
- 2 Tbsps butter
- 1 tsp sugar
- 800 grams new potatoes
- 250 grams Smoked ham
- 100 grams butter
- 1 Tbsp parsley (chopped)
- For the basil hollandaise
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers
- ½ bunch Basil (finely chopped)
- For the mustard sauce
- 125 grams butter
- 2 Tbsps sharp Mustard
- 150 grams Whipped cream
- 1 generous pinch cayenne pepper
- Tomatoes (for garnish)
- scallions (for garnish)
- For the bell pepper sauce
- 2 red Bell pepper
- 2 Tomatoes
- 1 onion
- 1 Tbsp olive oil
- 150 milliliters Asparagus stock
- 1 Tbsp Crème fraiche
- salt
- peppers
- For the pea sauce
- 200 grams green Frozen pea
- 250 milliliters Vegetable broth
- 1 onion
- 1 tsp butter
- 5 Tbsps Whipped cream
- salt
- peppers
- 1 pinch sugar
- mint (for garnish)
Preparation steps
For the asparagus, peel the asparagus thoroughly, cut off the ends and bind into 4 bundles.
Rinse the asparagus dishes. Cook the asparagus in 2 liters (approximately 8 1/2 cups) of water with salt and sugar for about 20 minutes. Drain, collect the cooking juices and throw away any asparagus residues.
At the same time, place the peeled potatoes in salted water.
Boil, add 2 tablespoons of butter and cook the potatoes for 15-18 minutes.
Drain the potatoes, remove the asparagus with a skimmer from the cooking liquid, drain, and serve with the potatoes and the smoked ham on a plate. Remove the kitchen twine and pour over with melted butter. Sprinkle with parsley and serve with four the following sauces:
For the hollandaise sauce, melt the butter and skim off the foam. Place the yolks and wine in a metal bowl and beat over a hot water bath until frothy, then add in the butter in a thin stream, constantly stirring until a nice sauce forms. Make sure the egg mixture doesn't thicken too much. Season with lemon juice, salt and pepper and stir in the basil.
For the mustard sauce, slowly melt the butter with the mustard while stirring with a whisk in a small pot. Drizzle in the cream until a creamy sauce is created. Season with cayenne pepper. Garnish with tomato and scallions.
For the bell pepper sauce, blanch the tomatoes, rinse with cold water, peel, cut in half and remove the seeds. Halve the bell pepper. Rinse, remove seeds and coarsely chop. Peel the onion and finely chop. Heat the olive oil and sauté the vegetables, pour in the asparagus stock and cook for 8 minutes. Then puree in a blender and season with creme fraiche, salt, pepper and lemon juice.
For the pea sauce, peel the onion, finely chop and sweat in hot butter until translucent. Add the peas, sauté briefly, then pour in the broth and let simmer for 10 minutes. Then puree and pour through a sieve. Stir in the cream, season with salt, pepper and sugar and serve garnished with mint.
