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White Asparagus with Smoked Salmon & Dill Béarnaise Sauce
Homemade dill bernaise sauce for my white asparagus with smoked salmon... These flavors are a perfect match for each other!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Calories per serving 640 kcal
Ingredients
- 8 thick fresh white asparagus
- 5,5 oz smoked salmon (155 g), thinly sliced
- 3 tbsp onion chopped
- 1 egg yolk
- 2 tbsp red wine vinegar
- 3,5 oz unsalted butter (100 g), ice cold and diced
- a good handful fresh dill chopped
- pepper
- salt
Instructions
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First off: peel the white asparagus. Place them horizontally flat on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the bottom part. Turn the asparagus as you go until you have removed every inch of the tough skin.
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Once you have peeled all the white asparagus, check the bottom parts and chop them off if they are dried out. Fill a large and wide pan with water. Place it over medium heat. Then add the peeled white asparagus to the boiling water and cook them for about 6 to 8 minutes (depending on how thick they are) until the white asparagus are tender.
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Then drain the cooked white asparagus and keep them covered under some tinfoil until needed later on. In the meantime add the chopped yellow onion and the red wine vinegar to a medium saucepan and bring it to a gentle boil.
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Let the vinegar reduce fully. Then take the saucepan off the heat and let the onions cool for about 5 minutes. Then add the egg yolk. Season with a pinch of pepper and salt.
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Quickly whisk the yolk and the lukewarm cooked onion so it doesn't scramble. Put the saucepan back over very low heat.
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One by one add the pieces of the cold diced unsalted butter and continuously move it around on a fork until melted. Keep the heat very low.
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The sauce takes a while to come together, take your time. It needs to be done carefully so don't hurry or the creamy bernaise sauce will split. The sauce will slightly thicken and become creamy after a while. Season with another a pinch of pepper and salt. Then add the freshly chopped dill to the sauce.
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Check the seasoning and add extra pepper or salt to taste if necessary. Then take the saucepan with the dill bernaise sauce off the heat. Divide the thin slices of smoked salmon over plates and top with the cooked white asparagus. Drizzle the white asparagus with smoked salmon with the creamy dill bernaise sauce and serve immediately.
