Green Asparagus Hollandaise Sauce by Cyril Lignac

1. Cut off 2-3 cm from the end of the asparagus, the firm part is usually beige.
2. Try to cut them all the same size.
3. Place them in a pot of boiling water, add 1 teaspoon of coarse table salt and cook for 5 to 6 minutes depending on their size.
4. To test doneness, stick the blade of a small knife into the tail of the asparagus.
5. If it penetrates easily, then they are cooked.
6. Drain them and put them in a dish.
7. Pour a drop of olive oil on top.
8. hollandaise sauce In a skillet, mix the egg yolk with 1 tablespoon of water.
9. Whisk until the mixture is frothy, then heat gently – you should be able to keep your hand over the rim of the pan without burning yourself.
10. The egg yolk should foam up without boiling.
11. When it becomes very creamy, pour in the butter and beat with a whisk, keeping the heat constant.
12. Pour in the lemon juice. Mixing.
13. Salt and pepper at the end of cooking.
14. Arrange the asparagus on plates, pour over 1 tablespoon of sauce, add 1 tablespoon of trout caviar and dill.
15. Pour the rest of the sauce into a gourmet gravy boat.

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