Asparagus with leffe blond sauce from frank van biemen

Name: asparagus with leffe blond sauce from frank van biemen
Total time: 30 min
Yield: 4
Ingredients: 11 asparagus medium size; 11 thin slice of shoulder ham; 4 egg yolk; 12 centiliter Leffe blond at room temperature; 2 tablespoon soft cream butter; pepper from the mill; salt to taste; 4 tablespoon Parmesan cheese curls

Try these asparagus with Leffe Blond sauce from Frank van Biemen

Ingredients

Directions

Cut off the woody bottom of the asparagus and remove the peel with a peeler.
Put the asparagus in cold water for 10 minutes.
Use a steam basket to boil the asparagus over water that is just on the boil. Make sure they do not get too soft.
Let them cool down a little and wrap them per 3 pieces with a slice of shoulder ham.
Beat the egg yolks in a mixing bowl.
Place the mixing bowl on a pan with water that is just against the boil. Note: the water must not touch the mixing bowl.
Beat the beer bit by bit until a lumpy whole is created.
Remove the mixing bowl from the pan and whisk in the soft butter.
Add pepper and salt to taste.
Place the wrapped asparagus on the plates, garnish with curls of Parmesan cheese and the lukewarm sauce.