Asparagus coriander with eggnog and hollandaise sauce-You Are Foodie

By Asher
83

Asparagus coriander with eggnog and hollandaise sauce

If you want to eat Chinese pancakes, you might as well try the exotic Coriolis. Of course, you should pay more attention to your own Coriolis cake. The essence of this asparagus Coriolis cake with eggnog hollandaise sauce is that the fresh asparagus is used as the filling of the cake, and the egg nog hollandaise with very rich layers is added to it, so you can have a good taste.

Main Ingredients

flour 125g
Green Asparagus 400g

Auxiliary Ingredients

yolk 4
sugar 1 tablespoon
Mustard seeds appropriate amount
Pepper seeds appropriate amount
Bay leaf A moderate amount of
White Wine 125ml
white wine vinegar 40ml
lemon juice 1 Spoon
Japanese breadcrumbs 40g
Olive oil 2 tablespoons
Parmesan cheese appropriate amount
parsley appropriate amount
milk 250ml
salt 1/2 Spoon
butter 25g
egg 2
Egg wine 1 1/2 tablespoon

1. The production of hollandaise sauce is complicated, and the taste varies from person to person. The ingredients can be selected according to your preference2. Butter will be more fragrant, but if you want to be healthy and light, you can replace it with olive oil. Good extra virgin olive oil is also suitable for high-temperature frying

Step 1 . Roughly chop parsley. In a mixing bowl, stir and mix flour, eggs, warm butter, salt and milk for about 3-5 minutes until a smooth paste with uniform texture is formed. Season with pepper. Stir in parsley and parmesan cheese. Cover the bowl and put it in the refrigerator for 30 minutes.

Step 2 . Heat olive oil in a frying pan, add bread crumbs and bake for 2-3 minutes until the bread crumbs turn golden brown. Set aside.

Step 3 . Heat olive oil in another frying pan, add asparagus, and stir fry for 5-7 minutes until asparagus softens and begins to turn golden brown. Pour in lemon juice and season with salt and pepper. Then put it aside.

Step 4 . Pour white wine vinegar into a small saucepan and heat over medium heat. Add white wine, bay leaves, pepper seeds, mustard seeds and sugar. Season with salt. Put a heat-resistant bowl into a pot of slightly boiling hot water, put a sieve on the bowl, and then filter the wine mixture through the sieve and pour it into the bowl. Remove the sieve, put the egg yolk into the bowl, and keep stirring, so that the egg yolk does not solidify. Slowly pour in the butter. Keep stirring until the Dutch sauce thickens.

Step 5 . Turn off the heat, remove the Dutch sauce, mix in the eggnog and set aside

Step 6 . Melt the butter in a frying pan over medium high heat and fry the Coriolis for about 1 minute on each side until the surface is golden brown.

Step 7 . Put the Coriolis on the serving plate. Put two slices of ham and four green asparagus sprouts on each coriander and roll them up carefully. Drizzle with eggnog and Dutch sauce, sprinkle with toast, and garnish with fresh parsley. Enjoy!

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