Espárragos con salsa holandesa. (de la huerta luís sanjosé)Imprimir receta
- 2 yemas de huevo (si son caseros o "de corral", mejor).
- 125 g de mantequilla
- Ralladura de lima y un chorrito de jugo de lima
- Agua y sal
Aunque ando más que a mil y hoy domingo por la noche, sigo haciendo powerpoints para el curso que tengo que impartir esta semana, me tomo un descansito de media hora para subir esta sencillisima y especial receta al blog.
Ayer un amigo nos regaló dos kilos de los maravillosos espárragos de la Huerta Luís Sanjosé. Si veis el enlace que os dejo, observaréis que dicen ser «el mejor espárrago que ha probado Ferrán Adría» , (del que, por cierto, fueron proveedores los últimos 8 años de su restaurante), y veréis también que se autocalifican como: «el productor de espárragos más cotizado de España». No me extraña, porque estos espárragos de Tudela, no de la Tudela Navarra sino de la de Duero en Valladolid, son de verdad espectaculares.
Así que con semejante regalo y con tanta prisa, no ha habido tiempo para nada más, (¡y nada menos!) que: lavar, pelar, cocer 16 minutos en agua con sal…..
Y servirlos templados acompañados de una salsa holandesa que hice como siempre con truco y así:
2 yemas de huevo (si son caseros o «de corral», mejor).
125 g de mantequilla
Ralladura de lima y un chorrito de jugo de lima
Agua y sal
Derretir la mantequilla en el micro hasta que esté líquida pero con cuidado de que no se tueste o queme
Poner en un cazo las dos yemas con un chorrito de agua, (aproximadamente la cantidad que cabe en una tapa de un frasco de mermelada), y menos cantidad de zumo de lima.
Remover las yemas al calor suave, hasta que lleguen a 70º. Usar thermomix, o al menos un termómetro de cocina, ayuda bastante.
Mientras se revuelve constantemente, ir añadiendo la mantequilla líquida poco a poco como si estuviésemos haciendo una mayonesa.
En cuanto espese, (unos 5 minutos), la retiramos y servimos templada. Tiene que quedar espesa pero fluida.
Espolvorear con ralladura de lima
Si no quedase suficientemente consistente, añadidle una cucharada de mayonesa bien espesa, y asunto arreglado. Para añadirla, lo más fácil es poner la cucharada de mayonesa en un plato sopero e ir añadiendo poco a poco la salsa holandesa tibia mientras se remueve la mezcla con una cuchara…(la leyenda, por cierto, dice que mejor si es de plata….)
Este truco también sirve para arreglar la salsa holandesa si se corta. y nos ahorramos tener que tirarla. Ahora bien, si sois puristas, a repetir el proceso!!
!Ah!, y por supuesto yo hago la salsa holandesa sin baño maría ni nada y queda estupenda!!
Ya me contaréis…que se me acaban los 20 minutos de descanso y tengo que volver a trabajar!!Guisándome la vida, Carmen Albo. Blog sobre gastronomía y cosas mías
Que buenos estos esparragos. Tienen una pinta riquísima.
Que espárragos tan buenos 🙂
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