My husband is absolutely crazy about this dish and claims he could easily (and would) eat the sauce with a spoon. I agree - it is really very good and goes so well with the asparagus! The sauce is also excellent as a sauce for fish, and I have also made brunch sandwiches with eggs, avocado and turkey pastrami or turkey bacon topped with the sauce. Amaziiiing!
You will need
8 white asparagus stalks
12 green asparagus stalks
2 ½ liters of water
4 teaspoons of salt
4 teaspoons of granulated sugar
6 lemon slices
Sandefjord Sauce
200 g butter
0,42 cup heavy cream
0,84 cup crème fraiche
Zest of ½ lemon and 1 teaspoon of lemon juice
½ tsp sea salt
½ tsp white pepper
2 tsp honey
3 tbsp chives, finely chopped
1 can Seaweed caviar or other roe
How to make it
Prepare the sauce
1. In a metal saucepan, melt the butter over high heat while whisking it until it turns golden brown and smells nutty. It should be done when it is around 257°F.
200 g butter
2. Add the heavy cream and crème fraiche.
0,42 cup heavy cream
0,84 cup crème fraiche
3. Simmer gently and season with lemon zest, lemon juice, salt, white pepper, and honey.
Zest of ½ lemon and 1 teaspoon of lemon juice
½ tsp sea salt
½ tsp white pepper
2 tsp honey
4. Just before serving, stir in the chives and seaweed caviar.
3 tbsp chives, finely chopped
1 can Seaweed caviar or other roe
5. Om riset kokas samma dag som det används så bred ut det på en plåt med bakplåtspapper så att det får torka ut lite. Om riset stått i kylen över natten. Ta ut och låt det bli rumstempererat. Fördela det med fingrarna så att det inte finns några klumpar.
Cook the White Asparagus
5. Peel the white asparagus using a potato peeler or asparagus peeler. You may have to peel off more than you think to not have tough skins left. Cut about 5 cm from the bottom of each stalk and store the ends in the freezer for making asparagus soup later.
8 white asparagus stalks
6. Boil the asparagus in salted and sugared water with lemon for 10–15 minutes, depending on the thickness.
2 ½ liters of water
4 teaspoons of salt
4 teaspoons of granulated sugar
6 lemon slices
7. Remove the asparagus with tongs and place it in ice-cold water to stop the cooking. Reheat before serving.
Cook the Green Asparagus
8. Snap off the tough ends of the green asparagus and store them with the white asparagus ends for soup.
12 green asparagus stalks
9. Add the green asparagus to the same boiling lemon water with white asparagus toward the end of the cooking time. Cooking time varies based on the thickness: ½ cm diameter asparagus cooks in 1–3 minutes, 1 cm diameter in 3–6 minutes, and 2 cm diameter in 6–10 minutes.
2 ½ liters of water
4 teaspoons of salt
4 teaspoons of granulated sugar
6 lemon slices
10. Remove the asparagus with tongs and place it in ice-cold water to stop the cooking. Reheat before serving.
Serve the asparagus with the sauce as a first course.
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