Bernaise sauce & Steamed asparagus

Recipe by: Magimix

Preparation : 25 min

Cooking : 20 min

Total time : 45 min

Rest : 0 min

Accessories :

4 people

120 g white wine

3 cloves garlic

1 stalk tarragon

2 sprigs thyme

60 g water

350 g asparagus

75 g egg yolks

120 g unsalted butter

4 slices prosciutto

75 g parmesan

1 pinch salt

1 pinch pepper

15 ml olive oil

Associated products

COOK EXPERT

RECIPE STEPS

1Add the wine, garlic, tarragon, thyme, ½ tsp flaked salt into the metal bowl. Fit theSteamer adapter without the XXL Steamer basket & run the program.

120 g white wine
3 cloves garlic
1 stalk tarragon
2 sprigs thyme
1 pinch salt

XXL Steamer | 05:00 / / 110°C

2Meanwhile, place the asparagus into the XXL Steamer basket and drizzle with 1 tsp oliveoil. Gently mix, so the oil coats the asparagus. Then add ½ tsp of flaked salt and a goodgrind of pepper & mix again. Once the programme has finished, add the basket to theadapter & run the program.

350 g asparagus
1 pinch salt
1 pinch pepper
15 ml olive oil

XXL Steamer | 05:00 / / 110°C

3Remove the XXL Steamer and add 60g of cold water, followed by the egg yolks. Re-fit theXXL Steamer & run the program.

60 g water
75 g egg yolks

Expert | 08:00 / 7 / 75°C

4Towards the end of cooking melt the butter in a large non-stick frying pan. Remove theXXL Steamer & pour in the warm butter. Re-fit the XXL Steamer and run the program.

120 g unsalted butter

Expert | 02:00 / 7 / 75°C

5Meanwhile, using the same frying pan, add a small amount of oil if needed & heat onmedium-high. Cook the Parma ham for 30 seconds on each side and remove from thepan onto a paper towel.

4 slices prosciutto

6To serve, tear or cut the Parma ham widthways into 3-4 pieces, spoon the sauce onto awarm plate, followed by approx. 8-10 pieces of asparagus, finely grated parmesan &broken pieces of Parma ham.