Gunnar Sverrisson / Home and Delicious
I will never get tired of phrasing the fresh asparagus. Beautiful and healthy food, so no one can doubt it. Its also very versatile although the simple way of cooking it; boiling and serve with pan fried egg, butter and parmesan, is a classic and dangerously easy to cook. But when fallen in the group of asparagus fans you are eager to use this vegetable in other ways as well with fish and meat, pasta and risotto. This time I serve it a bit more "juicy"; with parma ham and hollandaise-sauce. A no failure combo of salty and buttery, smoothness and freshness.
It fits using 12-14 asparagus stalks. Cut the ends of the asparagus. I prefer boiling the asparagus first for around 5 minutes. Then remove from the pot and cool under cold water. Drain. One slice of parma ham is used for every two stalks of the asparagus, roll up around the middle. Place the asparagus on a baking tray and cook in 200°C oven for 5-8 minutes or until the ham is a bit crispy.
For me that's the easy way of making hollandaise-sauce or a bernaise, in a blender. Light and fluffy, soft and buttery.
2 egg yolks
1 tbs white wine vinegar
200 g melted butter
1 tbs water or 1 tbs stock
1 tbs tarragon
Melt the butter and add the water or stock and tarragon. Put the egg yolks and vinegar in a blender, to medium or high speed, until it lightens in colour, 30 seconds. Doing this, it introduce a little air into the yolks and makes them more fluffy and lighter. Turn the blender down to the lowest setting and drizzle the melted butter slowly in, while the blender is going. Continue to buzz for some seconds more until the butter is all incorporated. Turn off the blender and serve with the asparagus. Enjoy.