Asparagus / Red Wine / Bernaise
0.75 h
4 raciones
Difficulty:
Media
Ingredients
ASPARAGUS
4 White Asparagus
Some Maldon Salt
Some Brown Butter
Lemoncest
RED WINE REDUCTION
300 ml reduced redwine (should be good quality)
200ml currant juice
juniper branches
Salt
SAUCE BERNAISE
1 egg
1 egg yolk
150ml brown Butter
Tarragon vinegar
Salt
lemon juice
sugar.
METHOD
- Put the peeled asparagus on the grill until he has perfect consistence, then season with salt, brown butter and the lemoncest.
- Put Redwinereduction, currannt juice and juniper blances together, cook it for 5 minutes, then put the butter inside and season with salt and some sugar.
- Whisk Egg and Eggyolk together with salt, sugar, vinegar and lemonjuice over hot water, slowly whisk the warm brown butter inside. Put the whole bernaise into a isi siphon.
