Asparagus Spears in Ricotta Dough with Hollandaise Sauce

A more wonderful asparagus recipe:

The trick: nut oil and white balsamic vinegar form the sauce the right zing.

Wrap and rest for an hour.

2. peel the asparagus spears, cut the ends into small pieces. Cook asparagus in salted water until al dente and rinse with cold water. Place on a dish rack so that the spears are not too wet.

Place 2 slices of ham on top of each other and spread the cheese slices evenly on top. On top of the cheese, place 4 asparagus spears at a time and roll everything up together like a roulade.

Roll out the dough 2 mm thin and cut it into four pieces. Brush the ends of the dough with beaten egg, place asparagus rolls in the center of each and roll up into a strudel. Brush again with egg and bake for 20 minutes at 220 degrees.

For the sauce, add tarragon, vinegar, asparagus ends and pepper to 1/2 liter of water and reduce all together to 50 ml of liquid.

Strain and whip the reduction with 2 egg yolks over a water bath until creamy. Gently fold in the butter (like the oil in a mayo). Season with salt, lemon and cayenne as well as balsamic vinegar and nut oil.

Cut the asparagus strudels in half and arrange on plates with the sauce.

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