Charred asparagus with Hollandaise, hazelnut, poultry glaze, egg yolk, flowers

Name: Charred asparagus with Hollandaise, hazelnut, poultry glaze, egg yolk, flowers
Ingredients: 20 units.items AA asparagus; 5 g olive oil with lemon; 5 g Sugar; 3 g Salt; 0.5 chive oil; 5 Knorr Professional Poultry Stock; 100 g hazelnuts, roasted, finely ground; 15 g herb vinegar; 1 tray of mixed edible flowers; 50 g crispy chicken skin; 2.5 Knorr Garde d'Or Hollandaise sauce

The ingredients for this dish are for 10 people.This recipe is featured in the livestream 'Vegetables in the Spotlight | Unilever Food Solutions' from May 8, 2020.

Ingredients

20units.itemsAA asparagus

5golive oil with lemon

5gSugar

3gSalt

0.5chive oil

5Knorr Professional Poultry Stock

100ghazelnuts, roasted, finely ground

15gherb vinegar

1tray of mixed edible flowers

50gcrispy chicken skin

2.5Knorr Garde d'Or Hollandaise sauce

Preparation

Peel the 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 92ÀöC for about 18 to 20 minutes in the combi steamer. Remove the asparagus from the vacuum and portion them. Finish the asparagus with a blowtorch.

Gently reduce the poultry stock to 1/5 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."

Plating

Arrange the charred asparagus on the plates.
Finish with the Hollandaise, hazelnut crumble, poultry glace, chive oil, flowers, and the crispy chicken skin.

Arrange the charred asparagus on the plates.
Finish with the Hollandaise, hazelnut crumble, poultry glace, chive oil, flowers, and the crispy chicken skin.