Asparagus with warm elderflower “bearnaise” crispy rye bread and cress
    4 people
    8 white asparagus
    8 green asparagus
    Rinse asparagus in cold water.
    Peel the white, all the way from the head to the root end and break of the bottom of the root end (about 3-5 cm)
    Break root end of the green (about 3-5 cm)
    Bring a pot of water and salt to a boil
    Boil the asparagus in lightly salted water, the whites must cook 2-3 min. depending on the thickness and the green should cook 1-2 min. depending on the thickness, so they are tender but still crisp and has good bite.
    Take the asparagus up and serve them warm with the elderflower “bearnaise” crispy  rye bread and cress.

    Easy warm elderflower “bearnaise”
    2 egg yolks
    3 tbsp. Sour cream 18 or 38%
    50 g butter
    2-3 tbsp. Elderflower vinegar (and a little fresh elderflowers)
    Salt and freshly ground pepper
    Whisk the egg yolks with the sour cream in a saucepan, heat gently under constant whipping.
    It is important that the heat is not too strong, otherwise you are risking that the egg mixture curdle.
    When the whisk begins to pull “tracks” in the egg mixture, pull the saucepan off the heat.
    Cut the butter into cubes and then add a little at a time to egg mixture while whisking thoroughly.
    The sauce should be thick and creamy.
    Season with vinegar, salt and freshly ground pepper and a little chopped fresh  elderflower. 

    Crispy rye bread
    ¼ part of day-old rye bread
    Olive oil
    Sea salt
    Cut the bread into very thin slices and place them on a baking sheet.
    Drip with olive oil and sprinkle with sea salt.
    Put the rye bread slices in the oven and bake 10-12 minutes at 170 degrees until they are completely golden and crisp.
    Take the crispy bread slices from the oven and allow to cool slightly off.
    Serve with the cooked asparagus, and they are also good as a healthy chips or snack.

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