Seasonal hit in the vegetable roulette: today there are asparagus

The wheel has decided, today’s episode of Vegetable Roulette is all about… asparagus! They are even in season. Excellent! We find. Nico, on the other hand, doesn’t, because he doesn’t like asparagus.

Noah serves a modern interpretation of a hollandaise sauce with miso paste. Is that enough to convince the delicate Nico? You discover it in the video:

200 grams of asparagus
30 grams of butter
Salt pepper

hollandaise
50 grams of white wine
50 grams of champagne
120 g egg yolk
60 g vegetable stock or water
30 g miso paste
5 grams of salt
20 grams of lemon juice
150 grams of butter

Chive Oil
200 grams of chives
200 grams of rapeseed oil

Peel the asparagus and cook in salted water for 7 minutes until soft. Then briefly roast the asparagus in the pan. For the hollandaise, place all ingredients except the butter in a bowl and beat over a water bath to 60 degrees Celsius. Then melt the butter and add it slowly.

For the chive oil:
Finely chop the chives and place in a blender. Heat the rapeseed oil to 60 degrees Celsius and add to the chives. Mix the chives with the rapeseed oil for six minutes. Strain the blended oil through a very fine sieve and transfer to a piping bag. Let the piping bag hang down so that the remaining water separates from the oil. After about three hours, cut open the bottom of the piping bag so that the water runs out first and the herbal oil can be collected separately.

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