Asparagus with Hollandaise Sauce
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Simple yet luxurious dish featuring crisp, fresh asparagus served with a fragrant Suji-Aonori Hollandaise Sauce.
Simply pour this rich, velvety sauce over lightly blanched asparagus to create a dish that’s perfect for both a morning meal and an evening enjoyed with wine.
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Ingredients (2 Servings):
- Suji-Aonori (Raw): to taste
- Green Asparagus: 6–8 spears
- Egg yolk: 1 (approx. 15g)
- Water: 10ml
- Clarified butter: 60g
- Lemon juice: just under 10ml
- Salt: a pinch (just under 3g)
- Cayenne pepper or white pepper: a little
*To make clarified butter, melt the butter in a bain-marie and allow it to cool, allowing the fat and protein to separate. Use the clear liquid on top around 80%.
How to:
- Prep for Asparagus
Trim the ends of the asparagus slightly and lightly peel any tough parts with a vegetable peeler. Blanch in boiling salted water for 1–2 minutes, then transfer to cold water to cool slightly before draining thoroughly. - Desalting Suji-Aonori (Raw): Place the Suji-Aonori in a bowl, rinse briefly under plenty of water to remove the salt, then rinse again and soak in water for about 1 minute to desalt. Once desalted, drain thoroughly and chop into 5mm-wide strips. *View video on How to desalt Suji-Aonori (Raw).
- Making the Suji-Aonori Hollandaise sauce: Place the egg yolks and water in a heatproof bowl and place over a bain-marie of water at around 50°C, stirring constantly with a whisk as it warms. Once the mixture becomes thick and creamy, remove from the heat and gradually add the clarified butter, stirring continuously to emulsify. Next, add the lemon juice, salt and pepper and mix well. Finally, gently fold in the chopped Suji-Aonori.
- Plating: Place the asparagus on a plate and pour over a generous amount of the Suji-Aonori Hollandaise sauce to finish.
If you like, lightly sprinkle some extra Suji-Aonori (powder) on top to enjoy an even richer flavour.
Tips:
- Chop the Suji-Aonori and add it directly to the sauce without boiling it first. To preserve its aroma and colour, make sure to drain off any excess moisture thoroughly.
- The key is not to overcook the asparagus. Enjoy it whilst it retains its crunch and juiciness.
