Asparagus, or asparagus — not the frequent guest on a table of Russians. And in vain. The delicate, refined flavor of an asparagus won the hearts of many gourmets long ago. And tells the name about useful properties of vegetable: in translation from Latin it means "medicinal". Try an asparagus with classical Dutch sauce — and you will become the admirer of this European vegetable too.
It is required to you
- For a main course:
- 500 g of an asparagus
- 5 l of water
- It is a little salt
- Pinch of granulated sugar
- For sauce:
- 3 vitelluses
- 4 tablespoons of water
- 1 tsps of lemon juice
- 250 g of a desi
- Pinch of a white pepper
Instruction
1. Put on fire a pan with water, bring to the boil.
2. Clean an asparagus. At a green asparagus remove the firm bases of escapes, at white — cut off rough tips.
3. Salt the boiling water, throw a pinch sugar to sand, lower an asparagus. Again bring to the boil and you cook after boiling of 5-8 minutes — depending on thickness of escapes. Drain water.
4. Slightly shake up the softened desi.
5. Prepare a water bath. For this purpose put on fire a big pan with water, bring to the boil and lower fire so that water raged only slightly.
6. In a small pan mix vitelluses with water and lemon juice. Put a pan on a water bath, pound yolks in dense foam.
7. Instil a soft desi into the pounded yolks. It is necessary to do it slowly that yolks weren't curtailed. If sauce at the bottom of a pan begins to brighten, it needs to be removed from a water bath, continuing to mix, slightly to cool, add and again to put a little more oil on a bath. As soon as mix thickens, remove a pan from fire, add a white pepper.
8. Lay out escapes on a plate, water with the Dutch sauce and at once give to a table. Bon appetit!