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Asparagus spears with orange sauce
Serves 4
24 green asparagus spears
3 egg yolks
1 orange
100g butter
Salt & pepper
Creamed cauliflower
Serves 4
1 medium cauliflower
400ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
Starters
16
Preparation: 5 min
Cooking: 20-25 min at 100°C
1.
Rinse the asparagus spears and cut off the tough
ends of the stalks. Pour a litre of water into the
water tank. Arrange the asparagus in one of the
steamer baskets, put the lid on and cook for
20-25 min. Blanch the spears under cold running
water, drain and put in the refrigerator as soon
as they are cold.
2.
To make the sauce, squeeze the orange after
grating the zest. Combine the egg yolks with
40ml orange juice and 1 tsp zest. Heat the
mixture gently in a bain-marie. Whisking
continuously, add the butter one piece at a time
and season with salt and pepper.
3.
Divide the asparagus spears between four plates,
coat with the orange sauce and serve immediately.
Preparation: 20 min
Cooking: 30-35 min at 100°C
1.
Wash the cauliflower and divide into florets.
Pour a litre of water into the water tank. Arrange
the florets in one of the steamer baskets and put
the lid on. Cook for 30-35 min. Allow to drain.
2.
Blend the cauliflower with the cream and
nutmeg. Season with salt and pepper. Reheat
over a low heat for 5 min.
3.
Check the seasoning and serve hot.
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