Gratinéed Asparagus with Onion-Chili Hollandaise

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the asparagus by peeling off the tough outer layer and snapping off the woody ends.
   ▶ ≈0:04
2. 2
   Make the asparagus broth by bringing white wine, peppercorns, and bay leaf to a gentle simmer with a small pat of butter, salt, and sugar until slightly reduced. Add the asparagus and simmer for about 5 minutes until tender.
   ▶ ≈0:41
3. 3
   Peel and slice the potatoes thinly, then add them to the simmering broth with the asparagus.
   ▶ ≈1:15
4. 4
   Make the onion-chili hollandaise by heating butter, then adding finely diced onion and minced chili. Continue heating over medium heat until the butter becomes nutty brown and the onions are melted.
   ▶ ≈1:54
5. 5
   Add white wine, lemon juice, and a small amount of mustard to the butter mixture and combine well.
   ▶ ≈3:00
6. 6
   Place a cold egg in a bowl and gradually whisk in the hot butter mixture to create a smooth, emulsified hollandaise sauce.
   ▶ ≈4:01
7. 7
   Arrange the cooked potato slices flat on a baking dish and lay the asparagus on top. Pat the potatoes dry to remove excess moisture.
   ▶ ≈5:07
8. 8
   Season the hollandaise with salt and black pepper, then generously distribute it over the asparagus and potatoes, ensuring even coverage.
   ▶ ≈5:58
9. 9
   Sprinkle panko breadcrumbs over the top and bake in a preheated oven at high temperature until the topping is golden brown.
   ▶ ≈6:21
10. 10
    Remove from the oven, garnish with fresh parsley, and serve immediately.
    ▶ ≈6:57