White Asparagus Spears in the Hazelnut Breading

Asparagus spears: Peel the asparagus spears, cut the woody ends into small pieces and place the spears in the steamer insert form. Bring asparagus pieces, water, slice of lemon, salt and white peppercorns to boil in steamer.

Place the steamer insert on top and steam the asparagus spears at a low temperature until very al dente. Then remove the asparagus and drain well on a paper towel.

Mix the eggs with the whipped cream and season with salt and pepper.

Turn the asparagus in flour on the other side, pull through the egg-cream mixture and roll in the hazelnuts. Heat clarified butter, finish asparagus spears in it until golden brown and drain on paper towels.

Hollandaise sauce: Bring the white wine to the boil with the thyme, peppercorns, shallots and bay leaf and allow to steep. Then strain through a fine sieve and boil the liquid to 30 ml. Cut the butter into small cubes and let it melt in the still warm reduction.

Add the juice of one lemon, the egg, the yolks, the whipped cream and the hazelnut oil. Stir until smooth and season with salt, pepper and sugar. Heat to 65 °C and spread through a fine sieve. Pour the sauce into a cream dispenser, screw on a cream cap and shake well.

Arrange the baked asparagus spears with the ham and the grilled green asparagus spears (=> separate recipe: “Grilled green asparagus spears wrapped in bacon”). Hollan sauce

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