Asparagus Dutch sauce

Method

1. 1

   Preparation of asparagus

2. 2

   Start by thoroughly washing white asparagus under cold water. Gently peel the stem with a saver from the point to the base, then remove the hard end. Gather the asparagus in boots to facilitate uniform cooking.

3. 3

   Steam asparagus cooking

4. 4

   Place prepared asparagus in a steam basket over a simmering pot of water. Let cook for twenty minutes, watching the cooking in order to obtain the desired texture: melt or slightly crunchy according to your tastes. Keep them warm after cooking.

5. 5

   Preparation of water bath

6. 6

   Fill a saucepan with a bottom of water and carry it gently with simmer. Place a heat-resistant salad bowl or small pot above the water to make the Dutch sauce without direct contact with the heat. Adjust the fire so that the water does not end.

7. 7

   Preparation of Dutch sauce

8. 8

   In the salad bowl, pour the three egg yolks, lemon juice and water. Shake vigorously until the foam mixture. Then gradually add the melted butter, without clogging, to remove the sauce and obtain a smooth and shiny texture.

9. 9

   Sauce seasoning

10. 10

    Taste the Dutch sauce and season it according to your preferences, adding salt and pepper. Keep whipping to spread the seasoning. Keep the sauce warm, in the water bath, until ready to serve, to prevent it from slicing or cooling.

11. 11

    Assembly and service

12. 12

    Place the asparagus harmoniously on a serving dish. Sprinkle them generously with still warm Dutch sauce. Serve immediately, accompanied by a few quarters of lemon if desired, to fully enjoy the flavors and texture of this refined dish.

Nutrition

calories

196

fatContent

16.8

fiberContent

1.3

sugarContent

2.8

sodiumContent

0.18

proteinContent

3.1

carbohydrateContent

3.5

saturatedFatContent

10.6

Indicative values from the source, for the original recipe.

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