Sous vide asparagus with Hollandaise sauce
For 4 servings
Asparagus (sous vide):
20 peeled asparagus spears
30 g butter
50 ml orange juice
2 wide pieces of orange zest
5 g salt
Hollandaise:
1 shallot
1 twig of tarragon
6 crushed pepper corns
1 bay leaf
200 ml water
30 ml herbed vinegar
4 egg yolks
80 g melted butter
Buttered potatoes (sous vide):
4 large potatoes
40 ml water
40 g butter
Chopped flat-leaf parsley
Salt to taste
Asparagus (sous vide):
Vacuum all ingredients and cook sous vide in a fusionchef sous vide water bath at 85 °C for 25 minutes. Remove from the sous vide bag and glaze in a pan.
Hollandaise sauce:
Peel the shallot and dice finely. Cook the water together with the spices and the vinegar until reduced by half. Pass it through a fine sieve and let it cool a bit. Pour on the egg yolks and beat it over a water bath at medium heat until it is creamy. Beat in the butter and keep it warm.
Buttered potatoes (sous vide):
Use a melon baller to cut the potatoes into equal balls. Vacuum them with the water, butter and salt in a sous vide bag. Cook them at 85 °C for 50 minutes. Pour it into a casserole and boil until the liquid has been absorbed and sauté in the butter. Stir in the parsley.
We recommend serving this dish with different types of ham.