Hi guys, at the moment it is asparagus season in Belgium. I don't know if it's in other countries as well. Holland for sure, probably Germany as well...
Anyway this is one of my asparagus dishes that i currently serve in my restaurant.
For the cooks and other interested people i'll give a way my recipe:
So i cooked the asparagus sous vide for half an hour on 83°, put some butter and some salt in the vacuum bag to add extra flavour off course. This way your asparagus are really tasty and still have a nice bite.
The fresh salmon i dry marinated overnight in some coarse seasalt.
Then i topped it with some Hollandaise sauce which is an egg and butter based sauce with a bit of lemon.
Also i put some wild asparagus on it, looks like a cornstalk and really has a special taste.
So i would say pour in a nice glass of Austrian Grüner Veltliner white wine on the side and enjoy the spring time!!!
Cheers everybody,
greetings from the lonely chef...