Asparagus with Cream Cheese Sauce and Poached Quail Eggs
Well, this sauce was my biggest discovery last week. It happens rarely, that I prepare something again within such a short time, like I did now. I am totally in love with it and I think it is simply amazing! Last week, it was served with fish, however I think it is also great with vegetables. This time I changed it a little: I added some cream cheese to half of the sauce, and the other half got a fresh green colour, thank to some freshly extracted chlorophyll. It was served with white asparagus spears, poached quail eggs and roasted pine nuts.
Ingredients:
60 g butter
2 egg yolks
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
2 tablespoons cream cheese e.g. robiolinasalt, pepper
Melt butter and let it boil, but be careful and do not let it get brown. Meanwhile whisk together the egg yolks with the vinegar and the mustard until it is well incorporated. Whisk in the hot, melted butter and season with salt and pepper. Stir in cream cheese and serve.
Ingredients:
7 comments:
to add cream cheese to a hollandaise is an interesting idea. I suppose it is important to use a special one like robiolina or stracciatella and not the bland ones like Philadelphia or similar brands?
Were you not hungry or is it only a show plate showing only 6 asparagus tips? ;-)
What a beautiful, delicious dish! Asparagus and cheese are the perfect pair.
@Eline: Yeah, you made the point! It is indeed important to use a special cream cheese, and not one of the mass products. And the vinegar should also be good quality, because it is not reduced as for a normal hollandaise. Yep, this plate was made for the camera. ;)
@Faith: Thank you! Oh yeah, they went very well together!
Amazing presentation and flavors! That refined spring dish is fantastic.
Cheers,
Rosa
What an artist you are. That plate is beautiful :) Quail eggs are not easy to come by here, I would have to use a chicken egg :(
@Rosa: Thank you!
@Ellie: Thanks so much! Do not worry, chicken egg taste just as wonderful!
beautifully plated.
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