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Mama Rivas aka Pablo's Hottie
Asparagus with leffe blond sauce from frank van biemen
Try these asparagus with Leffe Blond sauce from Frank van Biemen
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Ingredients
Directions
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Cut off the woody bottom of the asparagus and remove the peel with a peeler.
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Put the asparagus in cold water for 10 minutes.
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Use a steam basket to boil the asparagus over water that is just on the boil. Make sure they do not get too soft.
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Let them cool down a little and wrap them per 3 pieces with a slice of shoulder ham.
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Beat the egg yolks in a mixing bowl.
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Place the mixing bowl on a pan with water that is just against the boil. Note: the water must not touch the mixing bowl.
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Beat the beer bit by bit until a lumpy whole is created.
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Remove the mixing bowl from the pan and whisk in the soft butter.
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Add pepper and salt to taste.
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Place the wrapped asparagus on the plates, garnish with curls of Parmesan cheese and the lukewarm sauce.
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50 minMain disholive oil, coppa di Parma, chicken bolts, stew vegetables, thyme, blonde lentils, leeks,chicken leg with lentils
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35 minMain dishminced beef, fresh rosemary, fresh thyme, raw ham, mushroom, arugula, garlic, egg, flour, olive oil, tomato cubes, rice,provencal balls
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20 minMain dishonions, kidney beans, (sunflower oil, tofu stir-fry spicy spicy, Dutch stir fry mix, wrapt tortillas, mild salsa sauce, grated cheese,tortilla with stir-fry vegetables and tofu
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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