Asparagus with Cremoso al Tartufo Hollandaise sauce - Fromi

Asparagus with Cremoso al Tartufo Hollandaise sauce - Fromi

www.fromi.com

Heat egg yolks with Cremoso al Tartufo and white wine; blend in clarified butter for a creamy Hollandaise sauce. Top boiled asparagus with the sauce and garnish with toast slices.

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Ingredients

  • 30 g Cremoso al Tartufo
  • 4 egg yolks
  • 200 ml dry white wine
  • salt, Cayenne pepper
  • Worcester sauce
  • 50 ml clarified butter
  • 800 g asparagus
  • 2 slices toast

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