Chef’s asparagus
Chef’s asparagus
Ingredients
- Hollandaise sauce (H34) – 120 g
- White asparagus – 6 pieces
- Smoked salmon – 1 slice
- Grey shrimp – 50 g
- Lemon – 1 slice
- Dill (optional)
- Salt
Bereiding
- Peel the asparagus carefully but thoroughly. Cook them until tender in generously salted water or in a steamer, depending on the required quantities. Drain them on a clean towel to remove excess water.
- Heat the sauce in a pan or according to the instructions on the packaging.
- Arrange the asparagus on a plate and drizzle with the warm Hollandaise sauce, neatly placing the slices of salmon and grey shrimp on the plate, and garnish with lemon and dill.
Deze producten heb je nodig
Hollandaise
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