White asparagus - some pickled, others butter-fried, sourdough flakes, lumpfish roe, and a smoked blanquette sauce. It tastes quite delightful with a large glass of Wednesday wine.
Recipe for pickled and fried white asparagus with sourdough, lumpfish roe, and blanquette sauce
White asparagus – some pickled, others butter-fried, sourdough crisp, lumpfish roe, and a smoked blanquette sauce.
It tastes quite lovely together with a large glass of Wednesday wine.
Servings: servings
Pickled and Fried White Asparagus with Sourdough, Lumpfish Roe, and Blanquette Sauce
White asparagus - some pickled, others butter-fried, sourdough flakes, lumpfish roe, and a smoked blanquette sauce. It tastes quite delightful with a large glass of Wednesday wine.
Ingredients
Asparagus
- 12 pcs. Asparagus white
- 200 gram Vinegar stock
- 100 gram Water
- 170 gram Sugar
- Butter for frying
- Salt and Pepper
Sauce blanquette
- 250 gram Butter
- 250 gram Chicken Stock or fish stock
- 1 pcs. Egg
- 2 pcs. Egg Yolk
- 30 gram Sour Cream 38 %
- Lemon Juice a little
- Salt and Pepper
Other Things
- 50 gram Lumpfish Roes
- 30 gram Sourdough good
- Dill
Instructions
Start by peeling all your asparagus so they are ready.
Pickled Asparagus:
- Put vinegar, sugar, and water in a pot, and slowly heat until the sugar is dissolved.
- Cover half of your asparagus with the pickling liquid in a container and refrigerate.
Blanquette Sauce:
- Put butter and stock in a pot and heat until the butter is melted.
- Blend the remaining ingredients together with an immersion blender and slowly add the melted butter and stock while still blending.
- Pour the sauce back into the pot and gently heat while stirring until it thickens slightly.
- Be careful not to overheat it, as it will separate.
Sourdough Flake:
- Spread sourdough in two lumps on baking paper and spread it out with a spoon.
- Heat in the oven at 220 degrees Celsius (428 degrees Fahrenheit) for about 10 minutes or until the sourdough is golden.
Fried Asparagus:
- Melt a good knob of butter in a pan, and fry the rest of the white asparagus until they are lightly golden.
Plating:
- Arrange the pickled and fried asparagus alternately.
- Pour a sauce over.
- Place the sourdough flake on top of the white asparagus and add a good portion of lumpfish roe, and finally garnish with a little chopped dill.