Fried Asparagus with Lovage Béarnaise
Scan the QR code to open the recipe on mobile.
Adam Price
TV chef & cookbook author
Adam Price shares his absolute favourite grilling dish – white and green asparagus fried golden on the griddle, served with a French classic with a Nordic twist, namely a silky smooth lovavge béarnaise made from scratch. Perfect as a side dish for summer's grilling dishes or as an appetizer.
Servings
: 4
Servings
Ingredients
4
pcs
large white asparagus
8
pcs
green asparagus
200
g
butter
4
egg yolks
Salt and pepper
3
tbsp
sherry vinegar
1
glass
white wine
Zest of ½ organic lemon
1
bunch
lovage
Avoid screen shutting off
Instructions
Step 1/14
Peel the white asparagus thoroughly, and cut off the bottom 2 cm. Remember to peel all the way to the mother-of-pearl-like flesh – otherwise you risk getting stringy asparagus peel in your mouth, and we don't want that.
Step 2/14
Green asparagus usually doesn't need to be peeled, unless they are very large. Just break off the bottom 3-4 cm, so they are nice, green and fresh all the way from top to bottom.
Step 3/14
Place the griddle on the grill. It should be medium warm; if it's too hot, you can scrape some coals to the side.
Step 4/14
Melt the butter in a small casserole and set it aside. It should just be lukewarm.
Step 5/14
Pour white wine and sherry vinegar into a slightly larger casserole, and reduce it to almost nothing. There should only be 2-3 tbsp of liquid left at the bottom.
Step 6/14
Whisk the egg yolks together with the reduction over gentle heat. You can also choose to whisk the sauce in a metal bowl over a pot of almost boiling water.
Step 7/14
Whisk thoroughly until the egg yolks become light, foamy and thick. Be careful that they don't get too hot – or you'll end up with scrambled eggs. If you're using a water bath, you can advantageously turn off the heat when the egg yolks start to thicken.
Step 8/14
When the egg mixture has become thick and creamy, pour in the clarified butter little by little while whisking constantly. The sauce will emulsify and become thick and delicious. The most important thing is that the butter is not warmer than you can hold a finger in it.
Step 9/14
When almost all the butter is whisked in, the sauce should be beautiful, thick and creamy. The white sediment that remains at the bottom of the pot, you don't need to use. Save it if you like to pour over freshly boiled potatoes for another dish.
Step 10/14
Finally, taste the sauce and season with finely chopped lovage, lemon zest, salt and pepper.
Step 11/14
Fry the asparagus on the griddle in a little olive oil over gentle heat. Season with salt and pepper, and turn them occasionally when they have taken on some color.
Step 12/14
They typically shouldn't take more than 4-5 minutes.
Step 13/14
Plate the asparagus on a flat platter or a plate, and distribute a couple of good spoonfuls of lovage béarnaise over.
Step 14/14
Bon appétit and happy summer.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
Read more
