Asparagus wrapped with bacon

White asparagus is soft and has a delicate flavor. In contrasted, the bacon is crunchy and savory in taste. The classic Hollandaise sauce goes well with both. A beautiful starter or with more on the plate an excellent main course.

 

Ingredients

12 to 20

White Asparagus – depending on if you make a starter or main course

12 to 20

Thinly cut bacon rashes

2

Egg yolks at room temperature

2 tsp

Mustard

2,5 dl

Sunflower or Rapeseed oil

1 tsp

Lemon juice

 

Salt and pepper for seasoning

 

Preparation

Hollandaise sauce

  1. Give the egg yolks and the mustard with a little salt and pepper in a ceramic or glass bowl.

  2. Add very little oil to the egg mix and whisk or blend with a mixer.

  3. Once the mayonnaise thickens slowly add the rest of the oil while constantly stirring into the mix. Add the lemon juice and season with salt and pepper to taste.

  4. Set aside and keep cool.

White asparagus

  1. Peel the asparagus in the lower half generously with the peeler so that the fibrous, hard peel is removed. Cut the ends off.

  2. Boil water in a deep pan with salt, a teaspoon of sugar and a little butter. Put the asparagus heads up in the pan and reduce the heat so that the water simmers lightly. Leave the asparagus for 12-15 minutes.

  3. Take the asparagus out of the water, let them cool for a few minutes and dab them dry with kitchen paper.

  4. Wrap a bacon rasher around the bottom half of each asparagus.

  5. Heat a non-stick frying pan and fry the bacon-wrapped asparagus in the pan. The bacon will release its fat and brown the asparagus lightly.

    Serve | Place the fried asparagus with bacon on plates and drizzle the Hollandaise sauce over them.