White asparagus spears with bacon and grapefruit

Ingredients

• 1 Grapefruit (pink)
• 100 g bacon cubes
• 2 tbsp chopped parsley
• 1 kg white asparagus
• Zucker
• Salz
• 1 tsp butter
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salz
• white pepper (freshly ground)

Instructions

1. 1.

   Peel the grapefruit thoroughly and filet it, catching the juice and squeezing out the remaining flesh.

2. 2.

   Melt the butter and skim off the foam. In a metal bowl combine egg yolks and wine, whisk over a hot water bath until thickened (do not let it get too hot or the yolk will curdle). Remove from heat and add the melted butter first in drops, then in a thin stream while constantly stirring until a creamy, glossy sauce forms. Season with lemon juice, salt, and pepper.

3. 3.

   Peel the asparagus well and cut off the slightly woody lower ends.

4. 4.

   Bring water with salt, a pinch of sugar, some butter, and 3-4 tbsp grapefruit juice to a boil in an asparagus pot. Add the asparagus; the tips should not be submerged. Simmer: thick spears need 20 minutes, thinner ones 14–17 minutes.

5. 5.

   Test a spear by lifting it from the water onto a fork; if it hangs with 1–2 cm of flesh exposed on each side, it is properly cooked.

6. 6.

   Sauté bacon cubes in a pan over medium heat. Drizzle asparagus with plenty of sauce, then top with grapefruit fillets, bacon cubes, and parsley before serving immediately.