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• Asparagus:
• a
• smoked salmon
• hollandaise sauce
• serves 4

INGREDIENTS:

1. asparagus 500gr (serves 4 people when used for a starter)
2. 4 slices of smoked salmon (Norwegian)
3. 8 quail eggs
4. chopped parsley (leaf)
5. 1 tomato (peeled, seeds removed and cut into cubes)
6. 2 egg yolks
7. white wine (pinot blanc is the best one to use)
8. 125gr butter (unsalted, NO MARGARINE)
9. black pepper from the mill
10. 100gr grey shrimps (peeled)
11. 1/2 lemon
12. salt

• Peel the asparagus with a peeler starting from the point towards the bottom of the asparagus.
• Be carefull not to break them, cut off a smal piece from the bottom end of the asparagus when peeled.
• Fill a big cooking pot with water, add salt & a slice of lemon and bring to boiling point.
• Boil the asparagus 4 minutes (depends on how thick they are).

• Add the quail eggs to another cooking pot, add water (make sure the eggs are covered).
• Bring to boiling point, cook for 2,5 minutes >>
• Shock the quail eggs in cold water to stop the cooking process!
• Make the clarified butter (how to: see tips and tricks!) for the sauce.
• Add the egg yolks to a saucepan (keep one half shell) add for each egg yolk one half shell of white wine.
• Preferably a nice, full white wine and rich in taste like Pinot Blanc from the Alsace region in France.
• Stirr and whisk on medium heat untill it thickens.
• NOT too much, we don't want it to become an omelet!
• Slowly whisk in the clarified butter, not all at once but little by little.
• Season with pepper and salt and with lemonjuice to taste.
• ==================================================================================
• ** On a plate, place the asparagus, a slice of smoked salmon, a spoonfull of the hollandaise.
• Sprinkle over some of the tomato (tomate concassé) and some grey shrimps.
• Add the quail eggs (make sure they are not cold, 2,5min is softly boiled)
• We want the quail eggs to be runny on the inside!
• >>> You can heat them up again by placing them a few seconds in hot water)
• Finish with some chopped parsley. **

• Don't overcook the asaparagus, taste while you cook, we want them slightly crunchy.

TOOLS NEEDED:

1. A good quality peeler!
2. Cooking pot.
3. Saucepan and whisker.

TIPS & TRICKS:

1. Add the butter slowly, we don't want it to split.
2. Serve the kwale eggs slightly warm.
3. Clarified butter: In a small saucepan over low heat, warm butter without boiling or agitation of any kind. As the butter melts, the solids rise to the top and water sinks to the bottom. When the butter is melted, skim the milk solids from the top using a slotted spoon. Only use the butter, not the water that remains on the bottom.