CookEat Recipe
Fresh Asparagus with Hollandaise Sauce
Two bundles of freshly boiled asparagus served with separately prepared Hollandaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1385. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use one large purchase bunch divided into two cooking bundles. Remove ties after cooking and use the documented unlined serving plate. Prepare the full sauce once with tarragon vinegar and ready-to-eat pasteurized yolk, preserving both cloth filtrations and serving it separately. Limites : Bunch weight, spear count, trim recovery, tenderness and sauce output are unmeasured. Large bunch is a count unit, not an invented gram mass; source 20 minutes remains a guide.
Method
Steps
Step 1
For the full sauce, combine ONE LIGHT tablespoon crushed whole white pepper, FOUR tablespoons TARRAGON vinegar, ONE GOOD teaspoon fresh lemon juice, FOUR parsley leaves and FOUR chervil leaves. Heat gently, stirring occasionally, until the combined infusion reduces to HALF its observed quantity. Press through clean cheesecloth.
Step 2
Whisk ONE ready-to-eat pasteurized yolk equivalent into the reduction ONE minute. Add 120 mL HOT MELTED butter measured by VOLUME DROP BY DROP while whisking continuously. Season with provisional HALF teaspoon salt and EIGHTH teaspoon cayenne, whisk ONE minute and press through clean cloth again. Keep warm only briefly for prompt service.
Step 3
Scrape and trim hard stalk ends from ONE LARGE bunch fresh asparagus, wash and tie into TWO cooking bundles. Plunge into TWO quarts boiling water with ONE tablespoon salt; boil for the TWENTY-minute guide until suitably tender.
Step 4
Lift and drain without breaking the tips, remove ties and dress on a hot UNLINED food-safe plate, the documented modern service adaptation. Serve the SAME warm Hollandaise sauce SEPARATELY.
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