Ingredients
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Asparagus:
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12 white asparagus stems
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12 green asparagus stems
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4 l Water
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1 l White Wine
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50 gr Salt
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100 gr Sugar
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1 lemon
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500 gr Butter
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Hollandaise:
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4 Egg Yolks
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250 gr clarified butter
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1 dl White Wine
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20 ml white wine vinegar
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1 shallot
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2 Bay Leaves
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1 lemon
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salt, cayenne pepper, Worcester
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Focaccia with sea salt:
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600 gr Flour
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3,5 dl Water
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25 gr yeast
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100 ml Olive Oil
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10 gr Salt
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10 gr rosemary
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10 gr Thyme
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10 gr coarse sea salt
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240 gr Bell Black Forest hamsliced
Directions
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 cook the white asparagus as you please considering the diameter of the asparagus.
- Before serving, coat it with melted butter. It is best to simmer and steam the green asparagus separately in salt water.
How to Make the Hollandaise Sauce:
- Prepare a red wine, vinegar, laurel, and shallot reduction.
- Whisk the 4 egg yolks with this reduction in a bowl over a water bath and season with lemon juice and Worcester sauce, according to taste.
- Then allow the clarified butter to slowly flow into it steadily and keep whisking while doing so. Finally, season with salt and cayenne pepper.
How to Make Focaccia with Sea Salt:
- Dissolve the yeast in lukewarm water and prepare the dough by adding flour, salt and herbs. Cover with a kitchen cloth and allow to rise for 1 hour.
- Give the dough the desired form and turn it in olive oil.
- Then sprinkle coarse sea salt onto the surface and allow the dough to rise for 1 more hour.
- Preheat the oven to 220 °C and bake the focaccia for 30 minutes.
- Finally, coat the focaccia with butter and place the Black Forest ham on top of it.
