Recipe (english)

Asparagus with Bearnaise sauce

Asparagus with Bearnaise sauce

Asparagus with Bearnaise sauce is served with veal escalope with baked potatoes. Since the preparation is somewhat more complex, it is best to prepare all the ingredients for asparagus with sauce Bearnaise in advance. Preheat the oven to 200°. As small new potatoes as possible, as seen in the picture above, wash, dry and halve. Brush the cut surfaces thinly with corn oil and season lightly with salt. Oil a baking tray, place the baked potatoes with the cut surface on top and bake on the middle shelf for approx. 40-45 minutes. Peel the asparagus, place in boiling salted water with a small piece of butter and cook for about 15 minutes. For the Bearnaise sauce, melt 125 g butter, allow to cool slightly and clarify the butter so that the Bearnaise sauce does not flocculate. Peel the shallots, dice roughly and bring to the boil with a tablespoon each of parsley, tarragon and chervil. Pour the herbal decoction through a sieve. Pour the egg yolk into a large bowl and stir with 2 tablespoons of herb stock until smooth. Heat a small pot with some water, but do not boil so that the egg yolk does not stick. Place the bowl with the egg yolk on the edge of the pot. Slowly stir the clarified butter into the egg yolk, stirring constantly with a whisk. Lightly season the Bearnaise sauce with white pepper and salt and extend with the remaining herb stock. Finely chop the remaining herbs and stir into the Bearnaise sauce. Fry the veal escalope in the remaining butter for 2-3 minutes on each side and season. Place veal escalope on preheated plates, arrange asparagus with Bearnaise sauce on top and serve with baked potatoes.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
830 kcal
40 g
45 g
53 g

(C)opyright by Marions Kochbuch