When delicate white asparagus and fresh fjord shrimp come together in perfect harmony. This is the perfect summer dish to enjoy on the terrace!
Recipe for white asparagus with shrimp and hollandaise sauce
When delicate, white asparagus and fresh fjord shrimp come together in perfect harmony. This is the perfect summer dish to enjoy on the terrace!
Okay, fair is fair.
I actually made this on a regular weekday. My fishmonger on Ingerslevs Boulevard was closed – and what does one do then? Well, I ended up buying shrimp in brine. You have to make do sometimes, and my dear husband didn’t complain 🙂 We had it with poached eggs and a delicious Hollandaise sauce.
This dish is ideal as a starter – or a light dinner.
Servings: Portions
White asparagus with shrimp and Hollandaise Sauce
When delicate white asparagus and fresh fjord shrimp come together in perfect harmony. This is the perfect summer dish to enjoy on the terrace!
Ingredients
White asparagus
- 4 pcs. Asparagus White - preferably large
Prawns
- 100 gram Prawns
Poached egg
- 2 pcs. Egg
- 1 l Water
- 45 gram Vinegar
Sauce Hollandaise
- 3 pcs. Egg Yolk
- 250 gram Butter
- 15 gram Water
- 30 gram Lemon Juice
- 5 gram White Wine Vinegar
- Cayenne Pepper To taste
- White pepper To taste
- Salt To taste
Instructions
Steamed white asparagus
- Rinse and peel the white asparagus, avoiding the tips.
- Hold the asparagus with both hands at either end and snap. If there are "strings" at the break, peel a bit more. Discard the short end.
- Place the white asparagus in a steamer basket and set the basket in a pot with water. Bring to a boil and steam the asparagus for 5 minutes.
Poached egg
- Fill a pot with water and add vinegar. Bring to a boil, but do not let it come to a rolling boil.
- Crack an egg into a cup or small bowl.
- Stir the water to create a whirlpool, then gently pour the egg in.
- Let it poach for about 2.5 minutes.
- Transfer the egg to a bowl of cold water.
- Repeat the process with the next egg.
Hollandaise Sauce
- This is one of the great French classics of butter-based sauces.
- Take all the sauce ingredients out of the fridge in good time. The temperature differences should be as small as possible - it's crucial for the success of your sauce.
- Use a heavy-bottomed pot and clarify the butter over low heat.
- Remove from the heat and pour the butter into a pitcher or measuring cup. Let it settle and remove the whey (the white foam) with a spoon. It's okay if you don't get all the whey out.
- Let the butter cool to room temperature - this usually takes about 20 minutes.
- Take another heavy-bottomed pot and turn on the lowest heat on the stove.
- Whisk the white wine with egg yolks and lemon juice in the pot. This can be done over a water bath, as it's easier to manage (but it's not necessary).
- Continue until the mixture has reached a good thickness, similar to eggnog.
- Slowly add a bit of butter while whisking vigorously. The sauce will gradually thicken.
- Season to taste with salt, pepper, and possibly more lemon juice.
- The sauce can be kept warm over a water bath if it’s not served immediately - but make sure it doesn't get too hot. Similarly, the sauce will separate if it gets too cold and you continue to stir it.