Asparagus, Hollandaise Sauce & Focaccia
How to Cook the Asparagus: Peel and clean the white and green asparagus. In a large pot bring the water, white wine, sugar, salt, lemon, and butter to boil and...
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All posts by Sascha Behrendt
A Berliner Chef in Switzerland. Sascha Behrendt is cooking with ambitions in the Tropical House using as many products as possible from the Tropical House, a pioneer farm in the field of fish breeding in land-based aquacultures: caviar, whitefish, exotic fruit.
Serrano Cannelloni with Asparagus Mousse
How to Make Serrano Cannelloni with Asparagus Mousse: Peel and cut the asparagus, season with salt and sugar and marinate for 20 minutes. Then place the asparagus with the resulting...