Serves 4 people
Ingredients
12 white asparagus
3 egg yolks
3 tbsp white wine vinegar
1 pinch of regular salt
2 tbsp lemon juice
250 g butter
Nicolas Vahé Salt, Black
Watercress
Preparation
Peel the asparagus starting from the top and pinch off the tough ends.
Boil in lightly salted water for 7-8 minutes.
With a hand blender, mix egg yolks, white wine vinegar, salt and lemon juice until light and fluffy.
Melt the butter, skim the whey (the white foam on top) and add the butter to the egg yolk mix. Make sure the temperature stays below 70 degrees as the sauce might separate.
Arrange the asparagus on a plate, add the sauce and finish with the black salt.
Garnish with watercress.
Salt, Black, 320 g.
Hungry for more?
test test test test test
Prep time Serves x people Difficulty Ingredientsxxxxxxxxxxxx Preparation xxxxProduct nameProduct nameProduct nameProduct nameHungry for more?
Tomato salad with capers, olive and mint
Prep time 15 minutes Serves 2-4 people Ingredients 4 beef tomatoes in various colours 1 tbsp Nicolas Vahé Capers with salt 2 tbsp Nicolas Vahé Mixed Olives 6 mint leaves 2 tbsp Nicolas Vahé Olive...
Baby romaine lettuce with parmesan and summer truffle
Prep time 25 minutes Serves 2-4 people Ingredients 2 heads of baby romaine lettuce 2 tbsp Nicolas Vahé Summer Truffle 50 g fresh parmesan flakes 2 tbsp Nicolas Vahé Olive Oil / Lemon Salt/pepper 4...