A RECIPE OF KITCHEN STORIES
Asparagus crepes with egg liqueur sauce hollandaise
Ingredients (for 4)
16 green asparagus spears 1.5 tea spoons of Eckes Edler Eierlik√∂r 125 g of flour 2 eggs 25 g hot butter 0.5 tea spoons of salt 250 ml of milk 2 table spoons of fresh parsley 2 table spoons of parmesan 2 table spoons of olive oil (portioned) 40 g of panko 1 table spoon of lemon juice
40 ml of white-wine vinegar 125 ml of white wine 1 bay leaf 2 peppercorns 2 mustard seeds 1 table spoon of sugar 4 egg yokes 250 g of molten butter 8 slices of ham butter for cooking fresh parsley for garnishing salt pepper
Chopping board, knife, mixing bowl, egg whisk, 2 pans, wooden spoon, small pot, strainer, large pot, heat-proof bowl
Chop parsley. Stir flour, eggs, hot butter, salt, milk and pepper in a mixing bowl for about 3 - 5 minutes until smooth. Fold in chopped parsley and parmesan. Cover and put in the fridge for about 30 minutes.
Heat olive oil in a pan, add panko and cook for about 2 - 3 minutes until golden brown. Put aside.
Use another pan to heat more olive oil. Add asparagus and brown for about 5 - 7 minutes or until golden brown. Add lemon juice and season with salt and pepper. Put aside.
Put white-wine vinegar in a small pot and heat slightly. Add white wine, the bay leaf, peppercorns, mustard seeds and sugar and boil up. Season with salt. Put a heat-proof bowl on a pot with boiling water. Put a strainer over the bowl and strain the wine mixture. Remove the strainer. Stir in egg yolk. Slowly pour in molten butter while still stirring until the sauce thickens.
Remove from the stove, stir in egg liqueur and put aside.
Melt butter in a pan and bake crepes for about 1 minute until golden brown on both sides.
Put crepes on a plate, add two slices of ham and four asparagus spears each and roll in. Spread the egg liqueur-hollandaise sauce over the crepes and panko, too. Garnish with fresh parsley.