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Asparagus and Hollandaise Tart
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- 200 g unsalted butter, diced (1-2 cm) then frozen for 20 minutes
- 200 g plain flour, plus extra for dusting
- 90 g water, cold
- ½ tsp fine sea salt
- 100 g Parmesan cheese, cut in pieces (2 cm)
- 500 g water
- 250 g fine asparagus
- 190 g unsalted butter, diced
- 6 egg yolks, from medium eggs
tsp lemon juice
or 4 ½ tsp vinegar (cider/white wine)
- ¼ tsp fine sea salt
- 4 pinches ground black pepper
- per 1 portion
- 4421 kJ / 1057 kcal
- 24.3 g
- 43.6 g
- 87.2 g
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