Ingredients

  • 300 gr (about 1/2 pound) of puff pastry
  • 1 kg (2 pound) of asparagus
  • Hollandaise sauce
  • 3 egg yolks
  • 150 gr (3/4 cup) of butter
  • Fine salt
  • Cayenne pepper
  • 1/4 of lemon
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Preparation

  • Lower puff pastry of the desired shape. Rest at cool for 30 minutes (to avoid cooking deformation). Brown and cook at 450 °F (220 °C). Open puff pastry in two.
  • Asparagus:
  • Peel asparagus and shortens tails.
  • Cook into salted boiling water. Cool down.
  • Hollandaise sauce:
  • Melt butter with a bain-marie. In a large bowl, set egg yolks, a bit of lemon juice and 10 ml (2 teaspoons) of water. Progressively rise heat with continuously whisking. The mixture need to be foamy and unctuous. Remove bowl when temperature get to 130 °F (60 °C). Then add, out of heat, butter like a mayonnaise (progressively). Season.Set at warm for 45 minutes at 100 °F (50 °C).
  • At center of a plate, lay puff pastry and asparagus.
  • Pour sauce and serve.

Chef's notes

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