Peel the asparagus thoroughly so that no tough threads are
left behind.
Steam them, depending on the thickness, between 10 and 15
minutes.Make clarified butter. To do this, warm the butter over
low heat until completely melted. Carefully drain the clear
liquid and put it away warm.
Make a hollandaise sauce. Melt 100 g of butter. Split 3 egg
yolks from the egg white. Take a saucepan, put that au-bain-
marie and beat the egg yolks with a tablespoon of white
balsamic vinegar and 20 cl of wine. Beat the mixture into a
sauce by adding the melted butter in small bits at a time.
asparagus Flemish style
grey shrimps
smoked salmon
parsley
pepper from the mill
coarse sea salt
Now you can choose to use chopped hard-boiled eggs, or
poached eggs. On the photo the version with hard boiled egg.
On the plate: place 6 asparagus on an oblong plate. Pour
clarified butter on top. Dress with minced egg and hand-
peeled gray shrimps.
Place the smoked salmon on the end of the asparagus.
Spoon the hollandaise sauce on top. Finish with tufts of
parsley, pepper from the mill and coarse sea salt.
Peel the asparagus thoroughly so that no
tough threads are left behind.
Steam them, depending on the thickness,
between 10 and 15 minutes.Make clarified
butter. To do this, warm the butter over low
heat until completely melted. Carefully drain
the clear liquid and put it away warm.
Make a hollandaise sauce. Melt 100 g of
butter. Split 3 egg yolks from the egg white.
Take a saucepan, put that au-bain-marie and
beat the egg yolks with a tablespoon of white
balsamic vinegar and 20 cl of wine. Beat the
mixture into a sauce by adding the melted
butter in small bits at a time.
asparagus
Flemish style
grey shrimps
smoked salmon
parsley
pepper from the mill
coarse sea salt
Now you can choose to use chopped hard-
boiled eggs, or poached eggs. On the photo the
version with hard boiled egg.
On the plate: place 6 asparagus on an oblong
plate. Pour clarified butter on top. Dress with
minced egg and hand-peeled gray shrimps.
Place the smoked salmon on the end of the
asparagus. Spoon the hollandaise sauce on
top. Finish with tufts of parsley, pepper from the
mill and coarse sea salt.
