Asparagus with Light Parmesan-Basil Hollandaise

Ingredients

• 750 g white asparagus
• 1 tsp salt
• 50 g butter
• 1 tsp Honey
• 40 g parmesan (1 piece)
• 0.5 bunch Basil
• 0.5 lemon
• 3 egg yolks
• 0.5 tsp medium-hot mustard
• 100 ml vegetable stock
• 150 g Yogurt (3.5% fat)
• white pepper
• 100 g Parma ham

Instructions

1. 1.

   Wash asparagus, peel thoroughly and cut off the woody ends generously. In a pot bring plenty of water with salt, 20 g butter and honey to boil.

2. 2.

   Add asparagus to the boiling water and cover; cook for 10–15 minutes until firm. Meanwhile grate the Parmesan finely.

3. 3.

   Wash basil, shake dry, pluck leaves, set aside some for garnish, cut the rest into very fine strips.

4. 4.

   Melt remaining butter in a pot and set aside. Squeeze half a lemon. In a double boiler, whisk egg yolks with mustard and vegetable stock using a whisk until creamy and light. Add spoonfuls of room‑temperature yogurt, then fold in the liquid butter. Season with 1–2 tsp lemon juice, salt and pepper.

5. 5.

   Add Parmesan to the sauce and stir over medium heat until melted. Stir in basil strips. Arrange Parma ham on a plate.

6. 6.

   Remove asparagus with a slotted spoon, drain, and place on a platter. Serve with Parma ham and the Parmesan‑basil Hollandaise, optionally garnishing with basil leaves.