VEGETARIAN

Baked Asparagus with Yuzu Hollandaise

Appetizers | Chinese cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked asparagus with yuzu hollandaise

Ingredients

Asparagus - 3.2 oz
Wasabi - 0.5 oz
Green Peas - 0.2 oz
Mung Bean Sprouts - 0 oz
Rice Chips - 0.1 oz
Watercress - 0 oz
Egg Yolk - 1 piece
Butter - 0.9 oz
Yuzu Juice - 1 fl oz
Cayenne Pepper - 0 oz
Salt - 0 oz
Ground White Pepper - 0 oz

Step by Step guide

Step 1

Prepare the yuzu hollandaise sauce. To do this, melt the butter in a saucepan and let it cool to room temperature.

Step 2

For the water bath, fill a large pot with water, bring it to almost a boil, and reduce the heat to the minimum.

Step 3

Place the yolk in a ceramic or glass bowl with a round bottom, add yuzu vinegar, and mix.

Step 4

Set the bowl over the heated water bath. It is important that the hot water does not touch the bottom of the bowl.

Step 5

Whisk the yolk with yuzu vinegar using a whisk or mixer until fluffy and homogeneous, and while continuing to whisk, add the butter in a thin, constant stream.

Step 6

When the sauce thickens, season it with salt and pepper and whisk for another 20–30 seconds.

Step 7

Cut the blanched asparagus (scalded with boiling water) in half, marinate in wasabi, place on a plate, char with a torch, add hollandaise sauce, grill, and add the remaining ingredients.