This recipe arrives on 22/07/2027
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Salsa Bernese
- 600 g fresh green asparagus
- 4 eggs
- 120 g Orco Béarnaise Sauce
- 60 g grated Parmesan
- 40 g flaked almonds
- 2 tbsp butter
- Salt and black pepper
Add a grating of lemon zest over the asparagus as soon as it's plated: the fresh aroma brings out the tarragon in the Béarnaise.
Trim the asparagus, removing the woody part of the stem, then boil in salted water for 4-5 minutes: they should stay bright green and slightly crisp. Drain and lay them in a buttered baking dish.
Spoon generous dollops of Orco Béarnaise Sauce over the still-warm asparagus, then sprinkle with Parmesan and flaked almonds. Place under the oven grill for 3-4 minutes until the surface turns golden and inviting.
While the gratin colours, cook the eggs in simmering water for exactly 6 minutes: you'll get a creamy, runny yolk. Cool in cold water, then peel gently.
Place a soft egg in the centre of each portion of asparagus, break the yolk right before serving so it mixes with the Béarnaise creating an incredible cream.
