Baked asparagus with hollandaise sauce and yuzu
1 serving
25 minutes
Grilled asparagus with yuzu hollandaise is a gastronomic masterpiece that harmoniously combines tenderness and spiciness. The yuzu hollandaise adds a refined tang and rich creamy flavor that perfectly complements the crispy, slightly charred asparagus. Wasabi adds a subtle heat, while green peas and watercress provide freshness. This dish embodies the balance of Asian and European culinary traditions, with textures and aromas creating true delight for gourmets. The grilled asparagus achieves appetizing caramelization, while the delicacy of rice chips completes the composition, adding a play of textures to the dish. Such a culinary masterpiece is perfect for festive dinners or gourmet tastings.
1
Prepare Dutch sauce with yuzu. For this, melt the butter in a saucepan and let it cool to room temperature.
- Butter: 25 g
2
For a water bath, fill a large pot with water, bring it close to boiling, and reduce the heat to minimum.
3
Place the yolk in a ceramic or glass bowl with a round bottom, add yuzu vinegar, and mix.
- Egg yolk: 1 piece
- Yuzu juice: 25 ml
4
Place the bowl in a heated water bath. It's important that the hot water does not reach the bottom of the bowl.
5
Whisk the yolk with yuzu vinegar until fluffy and homogeneous, then, while continuing to whisk, add the oil in a thin, steady stream.
- Egg yolk: 1 piece
- Yuzu juice: 25 ml
- Butter: 25 g
6
When the sauce thickens, add salt and pepper and whisk for another 20-30 seconds.
- Salt: 1 g
- Ground white pepper: 1 g
- Cayenne pepper: 1 g
7
Cut the blanched asparagus (scald with boiling water) in half, marinate in wasabi, place on a plate, torch it, add Dutch sauce, grill it, and add the remaining ingredients.
- Asparagus: 90 g
- Wasabi: 15 g
- Green peas: 5 g
- Lamb's lettuce (mache): 1 g
- Rice chips: 2 g
- Garden cress: 1 g