HALLO !  Yes, I am back again.

She promised us a second recipe from Chef Pierre in Bangkok and what happened? Some of you may have asked. Nothing, nichts, niente, nada etc.

But here is the little story – everything was ready in good time to be posted as promised first thing, before breakfast even, on Thursday morning. But then something else inevitably happened. We were both happily reading our books when suddenly around 10.30 pm an enormous “bang” was heard outside somewhere in the road – the lights went out, thankfully only for a short while, but……… the lines for TV and Internet disappeared completely. So, at this time, Friday afternoon, when I drafted this I have no idea when those lines will once again be restored; we will just have to wait and see. – The lines only came back now.

And nearly 10 days later here is Chef Pierre’s second Asparagus recipe, and this time he is using that lovely fat white Asparagus which is very much connected to my earlier memories. So absolutely simple, no fuss, no complicated cooking, this is the best way to enjoy that beautiful taste of this kind of Asparagus.

Although Chef Pierre has given this recipe with “Paris Ham”, it is also absolutely delicious with smoked salmon!

White asparagus with Paris ham and hollandaise sauce

500 g white asparagus

120 g hollandaise sauce

Some tiny new boiled potatoes

100 g Paris ham

50 g lemon, cut in half

20 g lime

For the hollandaise for 5 pers.

100 g egg yolk

200 g good unsalted butter

20   g lemon juice

10   g salt

3   g white pepper.

Method

Prepare the potatoes and boil them slowly until tender.

Peel and clean the asparagus and boil them in very hot water for about 8 to 10 min according to size.

Prepare the hollandaise sauce.

Display the elements on the plate nicely and serve right away.

Just do remember three important words “the asparagus must be hot, the sauce warm and the Paris ham cold!

Make the hollandaise.

Melt the butter and keep warm, around 45 to 50* C.

Mix the egg yolk with 60 g of cold water in a stainless steel bowl and  whisk this over a bain marie (simmering water in a pot), whisk it constantly until warm, fluffy and has a thick consistency like a mousse.

Take it off the fire if necessary from time to time – the process should be slow and not exceed 65 to 68* C, or your egg will start to scramble.

Then take off the fire completely and add lemon juice, salt and pepper (according to taste) while stirring the butter.

Serve right away.

Bon appetite, mes amis!