Steamed asparagus with a truffle hollandaise
Yield: 10
Portion size: 120g
Ingredients:
500g asparagus
2 egg yolks
15ml water
20ml lemon juice
Zest of 1 lemon
1 kalahari truffle, finely chopped
125g unsalted butter
Small pinch of salt
Equipment:
Double boiler or a pot with a bowl on top
Steam basket
Preparations:
1) Heat about 2cm of water in the bottom of a double boiler and bring to simmering point. Place egg yolks, water and 10 ml lemon juice in the top and whisk until the yolks thicken.
2) Now add the slightly softened butter that has been cut into blocks piece at a time. Whisk all the time incorporating each piece of butter thoroughly before adding the next. Once all in add salt and 10 ml lemon juice. Fold through the truffle at the last minute.
3) Place the asparagus that has had its base cut at an angle in the steam basket that is over a pot of boiling water and allow steaming until just cooked through.
4) Place 5 stems onto a plate and drizzle the warm hollandaise over.
Preparation time:
15 minutes
Cooking time:
20 minutes
Plating:
On a plate place 5 asparagus stems then drizzle with hollandaise and garnish with some shaved truffle or drizzled truffle oil.
