Asparagus with Lemon Dill Hollandaise and Smoked Salmon
Spoonsparrow Asparagus with Lemon Dill Hollandaise and Smoked Salmon is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg white asparagus stalks
- Salt
- 1 lemon (unwashed)
- 200 g butter
- 2 egg yolks
- black pepper freshly ground
- a pinch of sugar
- 1 small bundle dill
- 200 g smoked salmon
Instructions
-
1.
Peel the asparagus and trim the ends. Cover the asparagus peels with water and boil for 20 minutes. Drain and reserve the cooking liquid. Take 3-4 tbsp of the cooking liquid for the sauce. Cook the asparagus in the reserved liquid (3-4 tbsp for the sauce) for 12-15 minutes.
-
2.
Rinse the lemon and zest it. Squeeze out the juice. Melt the butter. In a bowl whisk together egg yolks, lemon juice, salt, pepper, and sugar. Place the bowl over a hot water bath, adding the melted butter in a thin stream while stirring continuously. Finally stir in the lemon zest and reserved asparagus cooking liquid. Rinse the dill (reserve some leaves for garnish), finely chop the leaves, and fold them into the hollandaise.
-
3.
Drain the asparagus and serve with the hollandaise. Garnish with dill. Arrange the smoked salmon alongside. Serve with potatoes.
