Description
French cuisine is beautiful in all its manifestations: and in a hearty regional dishes, and in the air baking, and the incredible combinations of Haute cuisine. But for me it is associated primarily with "small food" - canapés, hors d'oeuvre (snacks), amuse bouche (literally "entertainment for the mouth" or very small "pre-appetizer"). In addition, the French cuisine cannot be imagined without the sauces. This recipe is my favorite combination – a little appetizer with the sauce. A table Laden with numerous dishes and elegant snacks "to the tooth", where you can taste many different delicious combinations, the charm of France for me in this.
Ingredients
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Butter
200 g
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Yolk egg
2 piece
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Dessert wine
2 tsp
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Lemon juice
2 Tbsp
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Lemon peel
0.5 tsp
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Salt
-
Black pepper
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Asparagus
1 coup
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Bacon
100 g
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Olive oil
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Sesame
2 Tbsp
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Basil
Cooking
Ingredients.
1. In a small saucepan over low heat melt the butter. Put the egg yolks in a bowl with the wine and lemon juice. Set the bowl over a saucepan of slowly boiling water and whisk until a homogeneous creamy sauce. Do not let the mixture heat up too much, otherwise the sauce will curdle. Remove the bowl from the steam bath and gradually add the melted butter, whisking the sauce constantly with a whisk. Then add the zest, salt and freshly ground black pepper and let the sauce cool slightly.
2. Slices of bacon, cut in half lengthwise to make a long ribbon. 1/3 of the stalks of the asparagus tightly wrap bacon, if necessary, fasten with a skewer and fry. The rest of the asparagus and fry for 4 minutes in olive oil, sprinkle with sesame seeds and cook, occasionally shaking the pan for 1 more minute so that the sesame seeds have become a Golden color.
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