Bernaise sauce & Steamed asparagus
Preparation : 25 min
Cooking : 20 min
Total time : 45 min Rest : 0 min
4 people
120 g white wine
3 cloves garlic
1 stalk tarragon
2 sprigs thyme
60 g water
350 g asparagus
75 g egg yolks
120 g unsalted butter
4 slices prosciutto
75 g parmesan
1 pinch salt
1 pinch pepper
15 ml olive oil
Associated products
RECIPE STEPS
1
Add the wine, garlic, tarragon, thyme, ½ tsp flaked salt into the metal bowl.
Fit theSteamer adapter without the XXL Steamer basket & run the program.
- 120 g white wine
- 3 cloves garlic
- 1 stalk tarragon
- 2 sprigs thyme
- 1 pinch salt
XXL Steamer
05:00 / / 110°C
2
Meanwhile, place the asparagus into the XXL Steamer basket and drizzle with 1 tsp oliveoil.
Gently mix, so the oil coats the asparagus. Then add ½ tsp of flaked salt and a goodgrind of pepper & mix again. Once the programme has finished, add the basket to theadapter & run the program.
- 350 g asparagus
- 1 pinch salt
- 1 pinch pepper
- 15 ml olive oil
XXL Steamer
05:00 / / 110°C
3
Remove the XXL Steamer and add 60g of cold water, followed by the egg yolks.
Re-fit theXXL Steamer & run the program.
- 60 g water
- 75 g egg yolks
Expert
08:00 / 7 / 75°C
4
Towards the end of cooking melt the butter in a large non-stick frying pan.
Remove theXXL Steamer & pour in the warm butter.
Re-fit the XXL Steamer and run the program.
- 120 g unsalted butter
Expert
02:00 / 7 / 75°C
5
Meanwhile, using the same frying pan, add a small amount of oil if needed & heat onmedium-high. Cook the Parma ham for 30 seconds on each side and remove from thepan onto a paper towel.
- 4 slices prosciutto
6
To serve, tear or cut the Parma ham widthways into 3-4 pieces, spoon the sauce onto awarm plate, followed by approx. 8-10 pieces of asparagus, finely grated parmesan &broken pieces of Parma ham.
- 75 g parmesan
