Lasagna Sheets with Spring Vegetables and Hollandaise Sauce

Ingredients

• 12 lasagna sheets
• 1 bundle of green asparagus
• 200 g Broccoli florets
• 1 Zucchini
• 100 g green beans
• 100 g fresh peas
• 1 tbsp butter
• dill sprigs (for garnish)
• Salt
• freshly ground pepper
• 250 g butter
• 125 ml dry white wine
• 3 egg yolks
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• Salt

Instructions

1. 1.

   For the sauce, melt the butter over medium heat. Reduce the wine and vinegar in a pot to about half. Add the egg yolks to the slightly cooled reduction and whisk over a bain-marie until thick and creamy, gradually adding 2 tbsp water. Add the remaining butter dropwise, then in a thin stream. Season with lemon juice, salt, and pepper.

2. 2.

   Trim the woody lower part of the asparagus and halve it. Peel the peas. Wash the zucchini and cut into sticks about 6 cm long. Wash and trim the beans. Blanch all vegetables in plenty of boiling salted water: asparagus ~6 min, broccoli ~4 min, zucchini ~3 min, beans ~10 min, peas ~4 min. Shock with cold water and drain well.

3. 3.

   Cook the lasagna sheets according to package instructions in plenty of salted water. Remove with a slotted spoon and drain on kitchen towels.

4. 4.

   Toss all vegetables in hot butter, season with salt and pepper, then layer alternately with lasagna sheets in preheated deep bowls. Drizzle with 1-2 tbsp Hollandaise sauce, pepper generously, and garnish with dill sprigs before serving.