Jun 5, 2012

Aspargus in truffle earth and orange hollandaise

Great sauce for cold dishes like aspargus...
I placed some orange hollandaise at the bottom of the dish above - covered with truffle-earth and white "Seeländer" aspargus.


  • Juice of 1 large orange
  • 2 Eggyolks
  • 1 Tablespoon (Cornstarch like Maizena)
  • 125 g Butter
  • Salt, white Pepper

  1.  Mix the orange juice with the egg-yolks and the cornstarch in a metal bowl - set over a pot with boiling water and whisk until you have a nice, thick foam. Be careful not to heat the eggs to much otherwise they will curdle
  2. Set the bowl aside and slowly whisk in the melted butter - season with salt and pepper
  3. Let cool 
  4. Whisk before serving

For the truffle earth:

  • 1 egg
  • 1 egg yolk
  • 150 g soft butter
  • 40 g parmesan cheese, grated
  • 40 g black truffles, chopped finely chopped
  • some drops of truffle oil
  • 40 g ground pine nuts
  • 180 g flour
  • black food colouring
  • salt

  1. Put all ingredients in a large bowl and mix well - add enough food color until the dough is dark
  2. Divide the dough in 4 portions and wrap with plastic wrap - place in fridge for 3 hours
  3. Unwrap the dough, cut in pieces and place on a backing sheet with backing paper and bake at 160 C for about 12 min. (or until the dough is dry)
  4. Remove from oven and let cool completely
  5. Crumble the dough with your hands - keep in dry place
To assemble:
Cook white asparagus tips until tender
Place some truffle earth at the bottom of a flower pot, add some orange hollandaise and place the asparagus in the earth. Finish with some more truffle earth and garnish with chervil

No comments: