An elegant starter, these quick and easy Pan-fried asparagus and Parma ham with hollandaise are a great recipe to have in your repertoire – and Spier suggests that you pair with the Spier’s crisp Signature Chenin Blanc 2019.
Pan-fried asparagus and Parma ham with hollandaise
For the hollandaise sauce:
(serves 4 as a starter)
3 extra-large egg yolks
30ml (2 tablespoons) lemon juice (or apple cider vinegar)
pinch of salt
150g butter, cubed
For the asparagus:
About 16-24 asparagus spears (not too thin)
16-24 slices Parma ham, very thinly sliced (roughly 120-150g)
15-30ml (1-2 tablespoons) olive oil
¼ cup (60ml) almond flakes, toasted in a dry pan
A handful micro herbs, for serving (optional)
- Make the hollandaise first so that it’s ready when the asparagus is fried. Place a small pot filled with 5cm water on the stove and heat to a slow simmer.
- In a slightly wider heat-proof bowl (glass or stainless steel), add the yolks, lemon juice and salt. Place the bowl over the simmering water, taking care that the bottom of the mixing bowl doesn’t touch the water.
- Start whisking the egg mixture immediately, whisking steadily as the mixture heats up. When it starts to thicken (after about 3 to 5 minutes), add a few blocks of butter and keep on whisking as they melt into the mixture.
- Keep on adding more butter until it is all melted and incorporated, and you are left with a thickened custard-like sauce. If your mixture becomes too thick at any stage or looks like it wants to split, remove it from the heat and add more cold butter to bring the temperature down, and then continue as above.
- Remove from the heat when ready and set aside until ready to use. (Add a tablespoon of boiling water to the mixture to bring it back to pouring consistency just before serving, if necessary.) Finally, serve it with Spier’s Signature Chenin Blanc 2019.