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Asparagus and Hollandaise
- Difficulty
Easy
- Ready in
45 min
By Yurii Pryiemskyi and Simon Boyle
Published 2020
Ingredients
- Asparagus
400 g - Butter
10 g - White mushroom oil
Method
Wash and clean the asparagus, and fry it in the mixture of butter and white mushroom oil. At the end, add pepper and sea salt.
Dill oil
Wash the dill, scald in boiling water for 1 minute, then put on ice.
Mix in a blender with sunflower oil, lemon juice and a little salt, then place in a sieve and wait for the dill oil to drip through.
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