Taste the Wonders of Australian food and wine
Australia’s united food and wine team heads to Taiwan
Asparagus with Tangerine Hollandaise
By Chef Jessica Lin
Ingredients
1. Australian asparagus 6pc
2. 2 tbsp or 45 cc Australian tangerine juice
3. 2 egg yolks
4. 2 tbsp or 45 cc water
5. 1/4 tsp or 4g champagne vinegar (for later use)
6. A pinch of salt
7. A pinch of cayenne pepper
8. 120 ml warm melted butter
9. 1/2 tsp Australian tangerine zest
Directions
1. Melt the butter over low heat and remove any impurities.
2. Whisk the egg yolks and water until pale and fluffy, then transfer to a heated bowl over
simmering water and continue to whisk until thickened.
3. Gradually add the melted butter in portions, allowing it to fully emulsify into the sauce,
making sure it does not separate.
4. Add the tangerine juice, cayenne pepper, salt, and champagne vinegar for seasoning.
5. Store in the refrigerator for up to 1 day; gently warm before serving.
6. 6 asparagus spears, trimmed and peeled at the base, blanched in boiling water, then cooled in ice water.
7. Reheat the asparagus by warming or pan-frying, drizzle with tangerine hollandaise, and
garnish with tangerine zest and a sprinkle of cayenne pepper.
Discover more Wondrous Culinary Delights
Explore additional recipes by Chef Thomas Chiu and Chef Jessica Lin and continue your journey of exceptional flavours. Click below to unlock more of their masterful creations.
