Asparagus with Hay Hollandaise Recipe - Great British Chefs
This stunning asparagus starter from Sat Bains pairs plump, juicy spears with a sous vide hollandaise infused with hay.
Ingredients
- 500g of butter
- 30g of hay
- 100g of hay
- 230g of egg yolk
- 10g of white wine vinegar
- salt, to taste
- 20 asparagus spears
- 250g of butter
- 250ml of water
- 10g of kombu
- salami, good quality
- chorizo, good quality
- 100g of Parmesan, good quality, 5 years old
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