Green asparagus are a Swedish summer classic. Here they are served with a perfect hollandaise sauce and nuts. The asparagus are delicious to grill, fry or boil with lightly salted water. White asparagus are also yummy for this dish! Then you peel them slightly before boiling them in salted water for approximately 5 minutes.
Ingredients 4 servings
80 g (2.82 oz) egg yolks
40 g (1.41 oz) lemon juice or apple cider vinegar
40 g (1.41 oz) water
2 g (0.07 oz) salt
250 g (8.82 oz) butter, unsalted
500 g (17.64 oz) green asparagus
25 g (0.88 oz) butter
Salt to taste
50 g (1.76 oz) assorted nuts
Salt to taste
Melt the butter and keep it warm.
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Add the egg yolks, lemon juice or vinegar and water to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit).
Take the bowl off the heat and whisk constantly while drizzling the melted butter into the bowl.
Continue whisking until all the butter is emulsified.
Snap off the hard ends of the asparagus.
Rinse the asparagus.
Fry the asparagus in the butter over medium heat for 5 minutes. Salt to taste.
Toast the nuts over low heat and sprinkle with salt.
Arrange the asparagus on the plates and drizzle hollandaise sauce over them.
Sprinkle with the nuts.