Sesame Asparagus with Hollandaise

Sesame Asparagus with Hollandaise

sesame asparagus

INGREDIENTS

200g baby asparagus spears (washed and dried)
2 tablespoons sesame seeds (toasted)
100g puff pastry sheet
20g grated parmesan

For the hollandaise sauce :
3 egg yolks
4 tarragon sprigs
2 tablespoons white wine vinegar
100g salted butter (melted)
I teaspoon lemon juice
Salt

METHOD

For the Hollandaise sauce:

  • Fill a saucepan two thirds full with water and boil (or use a double boiler).
  • In a separate saucepan heat the vinegar with the tarragon and reduce by half.
  • Mix the egg yolks with the vinegar in a heatproof bowl, then put over the pan of boiling water and whisk until fluffy.
  • Remove the egg mixture from the boiling water and add the melted butter slowly, whisking until the hollandaise thickens into a thin custard-like consistency. (Make sure there are no lumps – if so, add little hot water and mix well)
  • Season with lemon and salt.

***   ***   ***

  • Heat the oven to 180*
  • Roll the pastry on a floured worktop until thin.
  • Sprinkle with the parmesan and cut into 1/2 inch thin strips.
  • Wrap one or two asparagus from top to bottom in a pastry strip.
  • Arrange on an ovenproof tray lined with oiled paper.
  • Sprinkle with toasted sesame seeds and bake in the oven for 20 minutes.
  • Pour over the Hollandaise and serve.

Poached eggs make a good addition to this delightful starter!

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© Ajith Perera. All rights reserved.
This entry was posted in Other.

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