Grilled Asparagus with Béarnaise and Gravlax
The Royal Hotel's Chef Albert Ponzo shares his recipe for grilled asparagus and gravlax drizzled with Béarnaise sauce.
Ingredients
Béarnaise Sauce
- ¼ cup hollandaise reduction see below
- 6 egg yolks
- 1¾ cup warm clarified butter see tip
- 1 tsp Worcestershire sauce
- ¼ tsp salt approx
- pinch cayenne
- lemon juice to taste
- 1 tbsp chopped parsley
- 1½ tsp chopped tarragon
Grilled Asparagus with Béarnaise and Gravlax
- 8 to 12 pieces asparagus depending on thickness
- 5 tsp olive oil divided
- ¼ tsp salt
- 65 g salmon gravlax or smoked salmon
- ¼ cup Béarnaise sauce
- 1½ cups packed watercress
- lemon wedge
Instructions
Hollandaise reduction
- In small saucepan, bring ¼ cup water, ¼ cup white-wine vinegar, ¼ cup white wine, 3 peppercorns, 2 sprigs tarragon and 1 thinly sliced shallot to a boil until reduced by half, about 4 minutes. Strain.
Béarnaise Sauce
- Whisk egg yolks and hollandaise reduction in large heatproof bowl set over pot of gently simmering (not boiling) water until mixture reaches the ribbon stage and expands in volume.
- Remove bowl; slowly drizzle in butter, whisking constantly. Attention needs to be paid to the temperature—it should be warm but not too hot or the mixture will split and not too cool or the egg mixture could seize. Return bowl to simmering water and whisk if it needs a bit of warmth.
- Add Worcestershire sauce, salt, cayenne and lemon juice to taste. If béarnaise is too thick, a little tepid water can be whisked in to thin it out, or add some reduction for more zip. Stir in herbs. The béarnaise should be kept in a warm spot until ready for use.
Grilled Asparagus with Béarnaise and Gravlax
- Grill asparagus on preheated barbecue over high heat until slightly charred, about 2 minutes. Toss in bowl with 3 tsp of the olive oil and the salt.
- Arrange asparagus on platter; top with gravlax and spoon over béarnaise.
- In bowl, toss watercress with remaining 2 tsp olive oil, a squeeze of lemon and a pinch of salt. Arrange over asparagus.