Asparagus with quail eggs with Dutch sauce
Ingredients
Features
Description
First, prepare hollandaise sauce. In a small saucepan, melt the butter in another saucepan, bring to a boil the vinegar and lemon juice. Beat the egg yolks with a mixer with a pinch of salt and, without ceasing to interfere with, add the vinegar. Then pour in a thin stream of butter. Turn off the mixer, pour the sauce into a bowl and leave it in a water bath to prevent the sauce to cool down.
scalded asparagus in salted boiling water (about 2 minutes) and place on a plate. Roast quail eggs fried eggs in olive oil. Put (1 egg per serving) over the asparagus. Pour a tablespoon of each portion of hollandaise sauce, and top, place a spoonful of caviar.
Translated by site: wday.ru
