Asparagus with elderflower and almond milk ingredients
Asparagus: 16 white,
medium asparagus 2.5 fresh elderflowers,
palm size 2 × 20g butter Sea salt, white Kampot - pepper,
2 small pieces of mace hollandaise sauce 30 g shallots 5 parsley stalks 1 small elderflower 1 small bay leaf 10 grains of white Kampot pepper, crushed 1.5 dl Gewürztraminer,
dry 1 tablespoon of quince vinegar, Gölles Cook a reduction from the ingredients, sieve.
1.5 dl almond milk, unsweetened 120 g of butter 2 yolks lemon juice Seasoned Salt Sous-vide asparagus fund preparation
(1) Peel asparagus, pat dry with kitchen paper, sprinkle with salt and pepper and place flat in two vacuum bags without liquid, cold butter, one piece of mace and one elderflower each and fully vacuum. Cook for 35 minutes in a water bath of 85 ° C sous-vide.
(2) Open the bag, collect the asparagus stock, place the asparagus in a preheated, ovenproof dish and keep the plate warm in a preheated oven at 200 ° C for about 5 minutes while the asparagus is cooking:
(3) Slowly bring almond milk to a thick, creamy cream.
(4) clarify butter, sieve.
(5) Beat the yolks with the reduction and the almond cream over the water bath (90 ° C) until frothy. Smash the butter in a thin stream until the hollandaise is thick.
(6) Finally add the buttery asparagus stock from the two sachets, whip up, season to taste with lemon juice, pepper and sea salt and place in a preheated 1/2 L Isi Thermo-whip. 1 gas cartridge. Keep warm in a water bath at 60 ° C.
NUTRITIONAL INFORMATION
Asparagus Quantity per 100 g Calories (kcal) 20 Lipid 0.1 g Cholesterol 0 mg
Sodium 2 mg
Potassium 202 mg Carbohydrates 3.9 g
Vegetable fiber 2.1 g
Sugar 1.9 g
Protein 2.2 g Vitamin A 756 IU Vitamin C 5.6 mg Calcium 24 mg Iron 2.1 mg Vitamin D 0 IU Vitamin B6 0.1 mg Vitamin B12 0 μg Magnesium 14 mg