Asparagus with Pebersauce and Salted Lemon

The Chinese used asparagus to treat infertility as early as 200 B.C., and its evocative effect did not escape the notice of ancient Arabs and Romans. Perhaps they linked the cultivation of their own romantic love — and the reason to multiply — with this plant’s exuberant growth. Some well tended stalks can grow up to 10 inches/25 cm a day, and gardening zealots may find themselves harvesting twice daily in the spring. The season is short in Denmark, so eat as many as you can before Danish asparagus stops around the 23th of June.

White Asparagus with Lemon Sauce and Salted Lemon

Serves 4

8-12 jumbo white asparagus

fint salt

sukker

Peber sauce:

1 cup heavy cream

3 egg yolks

½ cup white wine

1 tsp lemon zest

juice of ½ lemon

freshly ground black pepper

Garnish:

2 lemons

salt

2 tbsp. olive oil

To make asparagus, peel from the head down. Cut or break the hard end of asparagus.* Cook them in let salted (½ tbsp.) and a little bit of sukker. Cover and cook asparagus 5-7 minutes depending on how thick they are. Take them up and plunge them into ice cold water to stop the cooking. As soon as they are cooled, remove them from the water to prevent them from losing flavor. Set aside and make the sauce.

To make sauce, whisk cream, æg yolks and white wine en a bowl that can fit into a pot filled with hot water. Using an el-handmixer, pisk the mixture 5 minutes, indtil the mixture is thick and creamy. Remove from the heat and set the bowl in ice cold water a few seconds. Season with salt and pepper, lemon zest and lemon juice .

To make salted lemon zest, using a julienne knive, make thing strips of lemon peel. Squeeze juice from lemons and pour over the lemon zest together with olive oil and as much salt as you like . After 20 minutes , the salted lemons are ready.

To serve, come a large spoonful of sauce on 4 warmed plates and place 2-3 asparagus in the middle of the plate. Garnish with salted lemons and sprinkle with freshly ground black pepper. Come the rest of the sauce in a bowl and let the guest take more sauce if they want.

Suggested accompaniment: flutes

*Save the ends, they can be used to make asparagus soup. Just strain the asparagus pieces and you will have a lovely soup.

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