Bruschetta with Scaloppine and Asparagus Spears Topped with Hollandaise Sauce

A more wonderful asparagus recipe:

Peel the asparagus spears and cut the ends into small pieces. Cook the asparagus spears in water seasoned with salt, sugar and 1 tsp. butter for about 6 minutes, remove and drain.

Cut the bread into slices, toast them in a frying pan with olive oil until crispy on both sides, remove and drain on kitchen paper.

Plate the cutlets between a freezer bag, season with salt and pepper and roast in a frying pan with clarified butter on both sides for 1-2 min, remove from the frying pan and rest a little bit.

For the hollandaise sauce, remove the skin from the shallot and chop finely.

Rinse tarragon, shake dry and chop finely.

Press peppercorns smooth. Boil shallot with white wine, juice of one lemon, 1 tbsp vegetable soup, pepper and tarragon, reduce by half, then strain through a sieve and cool a little.

Put the butter in a saucepan and let it melt, it may even brown a little.

Yolks with the cooled reduction in a beating kettle form and beat on the water bath until the eggs begin to bind (the eggs must not get too hot, however, otherwise there is Eierspeis!).

Then slowly add the butter, stirring continuously. (If necessary, remove the beater from the water bath.) Season the sauce with salt and freshly ground pepper to taste.

Turn on the grill or the top heat of the oven.

The

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