Asparagus with Different Sauces From the Steamer

Rating: 3.90 / 5.00 (130 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the asparagus:

For the parsley sauce:

For the tuna sauce:

For the orange sauce:


For the asparagus, peel the white asparagus whole, the green asparagus only in the lower third, place in a perforated cooking container and cook (at 100°C for 9-10 minutes).

For the parsley sauce, mix the cream with parsley and season with salt and sugar. Pour over the hot asparagus and serve.

For the tuna sauce, drain the tuna and break it up with two forks. Mix the yogurt, lemon juice and capers and season with salt, pepper and sugar. Add the tuna to the yogurt sauce and mix.

Hard boil eggs, peel and quarter. Pour sauce over asparagus and add eggs as decoration.

For the orange sauce, mix orange juice with egg yolks and whisk with salt and pepper in a double boiler until rose.

Stir in butter by tablespoonfuls and season again with salt and pepper. Decorate with orange zest before serving.

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