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One&Only Palmilla

One&Only Palmilla - Recipe - Green Aparagus

Green Asparagus with Morels and Asparagus Juice


Hollandaise Sauce

  1. Whisk egg with water in bowl over hot water until fluffy and thick. Whisk in butter; return to heat and whisk, cooking, until thick. Season with the salt, cayenne and lemon juice.

Asparagus Sauce

  1. Blanch asparagus in boiling water with the salt for 5 seconds, then drain and reserve 150g cooking water and shock and cool over ice; shock asparagus until cold. Combine asparagus and cold blanching water and puree until totally smooth. As needed rewarm 15g with a little butter and sauce the plate.


  1. Sweat shallots and morels in butter. Add heavy cream and reduce until sauce tightens, then add hollandaise, salt, pepper and wine sauce. Hold in a bain marie and refresh with a few drops of wine as needed.
  2. Spoon over the asparagus and garnish with chopped chives.


Hollandaise Sauce
- 8 egg yolks
- ½ cup water
- 230g whole butter
- 30g lemon juice
- 5g salt
- ½ g cayenne pepper

Asparagus Sauce
- 250g Asparagus, bottom 1/3 removed, sliced thin
- 1 litre Water
- 12g Salt

Morel (serves 5)
- 10g Shallots - 30g Vin Jaune or Tio Pepe
- 300g Morels
- 30g Butter
- 125g Heavy Cream
- 175g Hollandaise
- 2.5g Salt
- ½ g White Pepper
- Chives (as needed)

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