Asparagus with Hollandaise sauce and chive oil

Name: Asparagus with Hollandaise sauce and chive oil
Ingredients: 30 units.items White asparagus; 30 units.items Green asparagus; 30 g olive oil with lemon; 7 g Sugar; 5 g Salt; Water; 5 Knorr Professional authentic chicken stock; 2.5 Knorr Garde d'Or Hollandaise sauce; 15 g herb vinegar; 5 g olive oil with lemon; 0.5 Chive oil

White and green asparagus with Hollandaise sauce and chive oil. This recipe serves 10 people.

The asparagus season has started! Asparagus calls for a good sauce. But how can you stay creative, keep up the speed, and cook with good margins? We inspire you with various asparagus dishes.

Ingredients

30units.itemsWhite asparagus

30units.itemsGreen asparagus

30golive oil with lemon

7gSugar

5gSalt

Water

5Knorr Professional authentic chicken stock

2.5Knorr Garde d'Or Hollandaise sauce

15gherb vinegar

5golive oil with lemon

0.5Chive oil

Preparation

Peel the white asparagus and place them in a suitable vacuum bag.
Add the olive oil, sugar, and salt, and vacuum seal the bag.
Cook the asparagus at 92°C for about 18 to 20 minutes in the combi steamer.
Remove the asparagus from the vacuum and portion them.
Peel the green asparagus and blanch them in water with salt to taste.
Portion the asparagus and finish them with a blowtorch.

Slowly reduce the chicken stock to 1'ÅÑ5 of its original volume.

Heat the Hollandaise sauce and add some herb vinegar, then pour the mixture into a siphon.
Pressurize the siphon with a cartridge and keep it warm 'au bain-marie'.