Ingredients Water to blanch Pinch of salt, sugar, squeeze of lemon juice
g asparagus
400ml hollandaise sauce Wasabi paste
20 dates Knob of butter
2 kg of sweet potato shoestrings Honey, warmed through
Method
1
Step 1
Heat the water with the salt, sugar and lemon juice. Peel the asparagus and blanch in the water for a few minutes until just al dente.
2
Step 2
Allow to cool for a minute. Put the hollandaise sauce into a bowl and mix in the wasabi paste. Roughly chop the dates and fry them with a knob of butter in a pan.
Cut the asparagus into 5cm pieces and add them to the pan with the dates.
3
Step 3
Meanwhile, prepare the sweet potato shoestrings according to the cooking instructions on the pack and arrange on a deep plate.
4
Step 4
Spread the asparagus and the dates over the top, decorate with several dots of hollandaise sauce and drizzle with the warm honey. Serve.
Ingredients
500 g asparagus
400ml hollandaise sauce Wasabi paste
20 dates Knob of butter
2 kg of sweet potato shoestrings Honey, warmed through