Corollas with hollandaise sauce and asparagus

00298 COROLLAS with HOLLANDAISE SAUCE and asparagus INGREDIENTS for 4 PERSONS 600 g of frozen asparagus tips, 2 tablespoons butter, salt.

For the Corollas: 2 egg whites, 50 g flour, 50 g butter, salt.

For the sauce: 2 egg yolks, 120 g butter, a tablespoon of vinegar, salt and pepper.

Lined with baking paper two plates.

Gently in a bowl beat the egg whites with a pinch of salt, using a fork; Add the flour, a little at a time, stirring, add the melted butter and declined.

Pour about 6 tablespoons of composite plates, well spaced between them and formed 6 rods with a wet spoon in cold water.

Bake in oven already warm (190ø.) for 6 minutes.

Remove the plates from the oven immediately and disconnect the floppy drive with the help of a spatula, place over a glass upside down or a bowl, press gently to incurvarli, and then place them carefully on the countertop and let them cool.

Bring to a boil in a saucepan two fingers of salted water, add the asparagus and cook frozen again for 8 minutes.

Drain and slice into rings leaving tips whole, then Saute it two minutes in a pan with butter.

To make the sauce, divide the butter into pieces the size of a hazelnut.

In a saucepan pour the vinegar, let reduce a teaspoon cooking it to moderate heat, then travasatelo in a saucepan.

Put the Pan in a water bath hot, but not boiling, add egg yolks, vinegar with 4-5 pieces of butter and 1 tablespoon of ice water, stir with a whisk until the mixture begins to thicken.

Add 1 tablespoon ice water and 3-4 pieces of butter and beat with the whisk to incorporate the butter.

Add 1 tablespoon ice water and more butter and beat with the whisk until it doubles in volume.

Remove the Bowl from the water bath, add salt and pepper.

Place on the plate the Corollas of pasta, put asparagus and pour over the hot sauce.

Serve immediately.