7 Summer Mains: Asparagus Hotdog with a béarnaise sauce
updated the 28 August 2015 à 17:39Asparagus hot dog paired with a delicious sauce. Mmm mmm, need we say more?
Ingredients:
– 1 kg of white asparagus (medium caliber)
– 200g smoked duck
– 6 hot dog buns
To achieve béarnaise sauce:
– 1 shallot
– 100g of vinegar
– 2 egg yolks
– Salt and pepper
– 200g butter
– 10g tarragon
Method:
1. Blanch the asparagus.
2. Cutthe duck intothin slicesand put themto dry in theoven at 130° C for1 hour.
3. Once the slices of duck breast dry, chop finely.
Béarnaise sauce:
1. Mix the ingredients and cook over low flame
2. Spread the warm bread over béarnaise.
3. Roll the asparagus in powder from the smoked duck breast and place in the middle of the bread.
Bon appétit!
Continue reading our report on summer mains:
Cucumber Club sandwich with Mozzarella and Haddock
Tagliatelle with zucchini, arugula and a delicious herb sauce
Chicken paired with carrot puree
A burger paired with Carrot chips
