Recipe Asparagus and hollandaise tart : Practical and Delicious

Recipe Asparagus and hollandaise tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Asparagus and hollandaise tart. You are currently reading Recipe Asparagus and hollandaise tart : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Asparagus and hollandaise tart requires 25m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This elegant tart showcases the heavenly combo of tender asparagus with creamy hollandaise.

Ingredients:

9 Ingredients

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  1 sheet (25cm) ready-rolled shortcrust pastry
  
  
  


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  2 bunches green asparagus, trimmed, cut into 10cm lengths
  
  
  


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  2 bunches white asparagus (see note), trimmed, cut into 10cm lengths
  
  
  



• Hollandaise sauce



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  2 tbsp white wine vinegar
  
  
  


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  4 black peppercorns
  
  
  


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  2 sprigs tarragon
  
  
  


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  1 egg yolk
  
  
  


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  100g unsalted butter, melted
  
  
  


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  2 tsp lemon juice
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Line a 30cm square fluted tart tin with removable base with the pastry. Trim the edges. Prick the base with a fork and place on an oven tray. Bake in preheated oven for 15 minutes or until golden brown and crisp. Remove from oven.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the hollandaise sauce, combine the vinegar, peppercorns and tarragon in a small saucepan over low heat. Bring to a simmer. Cook for 1-2 minutes or until mixture reduces to 2 teaspoons. Strain through a fine sieve into a medium heatproof bowl.
  
  
  


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  Step 3
  
  
  
  
  Add the egg yolk to the vinegar mixture and place the bowl over a saucepan of simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Whisk well until thick and creamy. Remove from heat. Taste and season with salt and pepper. Add the lemon juice to taste. Cover with foil and set aside.
  
  
  


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  Step 4
  
  
  
  
  Cook the asparagus in a saucepan of salted boiling water for 1-2 minutes or until tender crisp. Drain well.
  
  
  


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  Step 5
  
  
  
  
  Arrange the asparagus in the pastry case. Drizzle with hollandaise sauce and serve immediately.
  
  
  

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