🍽️ Tender Asparagus with Creamy Parmesan Basil Sauce

Name: Tender Asparagus with Creamy Parmesan Basil Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g white asparagus; 1 tsp salt; 50 g butter; 1 tsp honey; 40 g parmesan (1 piece); 0.5 bunch basil; 0.5 lemon; 3 egg yolks; 0.5 tsp medium-hot mustard; 100 ml vegetable stock; 150 g yogurt (3.5% fat); white pepper; 100 g Parma ham

202 kcal · 30 min · 4 servings

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Ingredients

750 g white asparagus
1 tsp salt
50 g butter
1 tsp honey
40 g parmesan (1 piece)
0.5 bunch basil
0.5 lemon
3 egg yolks
0.5 tsp medium-hot mustard
100 ml vegetable stock
150 g yogurt (3.5% fat)
white pepper
100 g Parma ham

Instructions

1. Rinse the asparagus thoroughly under running water.
2. Peel the asparagus completely from top to bottom.
3. Trim off the woody lower ends of the stalks generously.
4. Fill a pot with plenty of water and add salt, 20 grams of butter, and honey.
5. Bring the water to a boil.
6. Add the asparagus to the boiling water.
7. Cover the pot with a lid.
8. Cook the asparagus for 10 to 15 minutes until it is tender-crisp.
9. Grate the Parmesan finely in the meantime.
10. Wash the basil under cold water.
11. Shake the basil dry.
12. Pluck the leaves from the stems.
13. Set aside a few nice leaves for decoration.
14. Cut the rest of the basil into very fine strips.
15. Melt the remaining butter in a small pot.
16. Set the melted butter aside until it reaches room temperature.
17. Squeeze half of the lemon.
18. Place a mixing bowl over a pot with hot water (bain-marie).
19. Add the egg yolk, mustard, and vegetable stock to the mixing bowl.
20. Whisk the mixture until it is creamy and pale.
21. Stir in the room-temperature yogurt spoonful by spoonful.
22. Then mix the liquid butter into the sauce.
23. Add 1 to 2 teaspoons of lemon juice.
24. Season the sauce to taste with salt and pepper.
25. Add the grated Parmesan to the sauce.
26. Melt the Parmesan over medium heat while stirring.
27. Stir the basil strips into the sauce.
28. Remove the asparagus from the pot using a slotted spoon.
29. Let the asparagus drain well.
30. Place the asparagus on a serving plate.
31. Garnish the asparagus with Parma ham.
32. Pour the Parmesan basil hollandaise over the asparagus.
33. Decorate the dish with the reserved basil leaves if desired.

Nutrition per serving

kcal: 202
Protein: 16 g · Fett/Fat: 10 g · Carbs: 10 g