|400 g||green asparagus|
|1½ tbsp||egg liqueur|
|25 g||warm butter|
|2 tbsp||fresh parsley|
|2 tbsp||olive oil (divided)|
|1 tbsp||lemon juice|
|40 ml||white wine vinegar|
|125 ml||white wine|
|250 g||melted butter|
|butter for frying|
|fresh parsley for garnish|
Von Hövel Riesling Kabinett Saar 2015
Semi-sweet wines work very well as an antipole to acidid flavors, just like this Hollandaise sauce. Their delicate, fruity body is balanced by an acidic aroma that fits perfectly to the flavors of this dish.
Roughly chop parsley. In a mixing bowl, stir together flour, eggs, warm butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Season with pepper. Stir in chopped parsley and Parmesan. Cover bowl and transfer to fridge for approx. 30 min.
Heat olive oil in a frying pan, add panko and toast for approx. 2 – 3 min. until golden brown. Set aside.
In another frying pan, heat up olive oil, add asparagus and sauté for approx. 5 – 7 min. until soft and starting to turn golden brown. Add lemon juice and season with salt and pepper. Then set aside.
Add vinegar to a small saucepan over medium heat. Add white wine, bay leaf, peppercorns, mustard seeds and sugar. Season with salt. Set a heatproof bowl over a pot of simmering water. Set a sieve on top of the bowl and pour wine mixture through sieve into the bowl. Remove sieve, then add egg yolks, whisking constantly so that the egg yolk doesn’t cook. Gradually add butter in a slow stream. Keep whisking until hollandaise thickens.
Melt butter in a frying pan over medium-high heat and cook crêpes for approx. 1 min. per side until golden brown.