Sous vide asparagus with Hollandaise sauce

  • Sous Vide Spargel mit Sauce Hollandaise
Heiko Antoniewicz
Preparation time:
35 minutes
Cooking time:
1 hour 15 minutes
Level of difficulty:

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

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.