In this recipe we will see another of the many ways to incorporate anchovy our dishes, again it belongs to the recipe of the "Brotherhood of the Anchovy of Cantabria".
Ingredients:
thick asparagus
Canned anchovies
Flour
eggs
Oil
For the Dutch:
2 egg yolks
1 teaspoon lemon juice
½ dl water
¼ kg of butter
Elaboration:
We opened the asparagus in half unfinished cut and fill them one or two depending on the size anchovies asparagus; we passed by flour and egg and fry. Reserve.
We hollandaise sauce 2 egg yolks and lemon juice emulsified water bath and adding butter ointment made slowly, like a mayonnaise.
We put the asparagus in a bowl and salseamos with the Dutch. Gratinamos and then serve.
SOURCE: Book The kitchen anchovy and Bocarte "A Walk in Santoña" courtesy of Luis Lopez Macho.