Asparagus with hollandaise sauce, pancetta, trout caviar, parmesan cheese and pine nuts


Asparagus with hollandaise sauce, pancetta, trout caviar, parmesan cheese and pine nuts
Asparagus with hollandaise sauce, pancetta, trout caviar, parmesan cheese and pine nuts
Print Recipe
Growing up in the Eastern Free State, this recipe is an ode to the very humble asparagus. Eaten with the classic French hollandaise, this dish pairs well with the fresh and citrusy Laborie Chenin Blanc.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Asparagus with hollandaise sauce, pancetta, trout caviar, parmesan cheese and pine nuts
Asparagus with hollandaise sauce, pancetta, trout caviar, parmesan cheese and pine nuts
Print Recipe
Growing up in the Eastern Free State, this recipe is an ode to the very humble asparagus. Eaten with the classic French hollandaise, this dish pairs well with the fresh and citrusy Laborie Chenin Blanc.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 800 grams Fresh asparagus, blanched
  • 3 Egg yolks
  • 10 ml Dijon mustard
  • 10 ml whole grain mustard
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 30 ml Flavoured olive oil such as Persian lime or truffle
  • 250 grams cold butter, cubed
  • 8 Pancetta slices, pan fried and drained in kitchen towel
  • 100 grams Parmesan cheese grated
  • 1 tub trout caviar
  • 50 grams Pine nuts, toasted
Instructions
  1. Place the egg yolks, Dijon mustard, whole grain mustard, lemon juice, seasoning and flavoured olive oil in a bowl over simmering water and whisk until pale and light.
  2. Slowly whisk in the butter cubes bit by bit until the sauce is thick and glossy.
  3. Take off the heat and keep aside.
  4. Gently heat the asparagus with some flavoured olive oil in a large frying pan and place onto 4 plates.
  5. Spoon the hollandaise sauce over the asparagus and top with the pancetta, parmesan cheese, caviar and pine nuts.