Served with Hollandaise Sauce and butter-fried hazelnuts
Recipe for white asparagus with truffle
Delicious, delightful white asparagus prepared sous vide.
This appetizer consists of asparagus, Hollandaise sauce, roasted hazelnuts, and fresh summer truffle on top.
The dish is perfect for spring and early summer.
Servings: persons
White asparagus with truffle
Served with Hollandaise Sauce and butter-fried hazelnuts
Ingredients
White asparagus sous vide
- 10 pcs. Asparagus White
- 5 gram Butter
- 2.1 gram Sugar
- 3 gram Salt
Roasted hazelnuts
- 10 pcs. Hazelnuts
- 5 gram Butter
Sauce Hollandaise
- 2 pcs. Egg Yolk
- 2.5 gram Vinegar White wine or apple cider vinegar
- 15 gram White Wine
- 2.5 gram Lemon Juice
- Spices Salt and white pepper
- 180 gram Butter
Serving
- 0.5 pcs. Truffle Summer truffle
Instructions
White asparagus sous vide
- We used organic white asparagus from Samsø and believe they deserve the best cooking method, which in our world is sous vide.
- The bundle was filled with asparagus of different sizes, so we chose the 10 thickest for this recipe.
- Peel your white asparagus, but leave the head intact. Cut off the bottom 1/3 and the way you can make sure that you have peeled enough is to feel the base of your asparagus - it should not fray when you cut into it. If it does, then it needs to be peeled more.
- Sprinkle salt and sugar on them and vacuum pack them with a pat of butter.
- Cook them for 30 minutes at 85 degrees Celsius (185 degrees Fahrenheit).
- They are now ready to serve.
Roasted hazelnuts
- Brown butter over medium-high heat in a pan. Fry the hazelnuts over low heat in the butter for 5-10 minutes.
- Let them cool for a couple of minutes and chop them with a mini chopper or roughly chop them with a knife (we chopped them a bit too roughly as you can see in the picture).
Hollandaise Sauce
- Melt the butter and let it cool down. When using it, do not use the white sediment.
- The key to making a good hollandaise sauce is temperature. Make sure the egg yolks are taken out of the refrigerator in good time and that the various ingredients generally do not have too great a temperature difference.
- Turn on a heavy-bottomed pot on low heat (the lowest or second lowest setting on your stove) and whisk the egg yolks with white wine, vinegar, and lemon juice. Whisk vigorously and the egg mixture should thicken before you continue. This can take 1-3 minutes.
- Add the butter gradually while whisking vigorously, very little at a time at first and a bit more at a time as the sauce thickens more.
- Once the sauce has the desired consistency, season it with salt, white pepper, and possibly lemon juice.
- Serve the sauce immediately.
Serving
- Arrange with asparagus at the bottom of the plate with the sauce covering 1/3 of them. Sprinkle with the roasted hazelnuts and grate summer truffle over the dish. Garnish with cress and wood sorrel.
- Serve with a good piece of bread, such as this: slow-risen bread with sourdough.
