Asparagus with Various Sauces
Ingredients
- Orange sauce
- 1 shallot
- 250 milliliters Vegetable broth (from a jar)
- 100 grams Whipped cream
- 1 untreated Orange
- 50 milliliters white wine
- chervil sauce
- 1 bunch Chervil (big)
- 250 grams Sour cream
- lemon juice
- salt (and pepper)
- Avocado ham sauce
- 1 Avocado
- 70 grams raw ham (1 thick slice)
- juice of lemons
- salt
- freshly ground peppers
- 100 milliliters olive oil
- white Sauce (with green peppers)
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 milliliters Whipped cream
- 100 milliliters Asparagus
- salt
- white, freshly ground peppers
- 2 Tbsps green, pickled peppers
- pepper sauce
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 Pickled herring
- 1 shallot
- 1 Tbsp butter
- 1 tsp granulated instant Broth
- 100 milliliters dry white wine
- 1 Tbsp parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
Asparagus: Peel the white asparagus, cut off the ends and cook in plenty of salted water with a little butter and sugar for about 20 minutes until al dente.
Rinse the green asparagus, cut off the ends and cook for 10 minutes.
Peel the eggs and chop finely. Peel the shallots and chop finely.
Pluck the parsley from the stems and chop the leaves.
Whisk the vinegar, oil, salt and pepper to a creamy sauce. Add in the egg, shallot and parsley.
Orange sauce: Peel the shallots and chop finely. Zest and squeeze the orange. Boil the shallots with orange juice and vegetable broth. Pour in the heavy cream and white wine and let simmer. Garnish with orange zest.
Chervil sauce: Rinse the chervil, finely chop and puree with the sour cream, salt and pepper. Season with lemon juice.
Avocado ham sauce: Peel and halve the avocado, remove the pit and cut the avocado into fine cubes. Mix immediately with 1 tablespoon of lemon juice.
Cut ham into small cubes.
Stir remaining lemon juice with salt, pepper and olive oil and mix in avocado and ham.
Heat the butter with the flour, stirring with a whisk. Gradually stir in cream and asparagus water, bring to a vigorous boil, season and simmer on low heat about 15 minutes. To serve, add the green pepper.
Pepper sauce: Rinse the peppers, cut in half, remove seeds and chop finely.
Peel the shallots, chop finely and sweat in hot butter. Add the peppers, let cook briefly, sprinkle with granulated broth and pour in the wine. Simmer covered about 7 minutes. then remove the lid and let the liquid evaporate rapidly. Season with salt and pepper and leave to cool. To serve, mix in the finely diced herring and parsley.
Pickled salmon: Cut the salmon into thin strips and mix with dill.
Serve the asparagus with salmon on the side and various sauces from which to choose.
