Publicerat på

Asparagus with liquorice hollandaise


If necessary, peel the asparagus before cutting off the bottom part.

Melt the butter and let it cool slightly. Whisk together the egg yolks, water and liquorice powder in a small stainless steel saucepan. Set the pan in a water bath inside of a larger saucepan. The water should be very hot, but not to the point of boiling. Beat until the yolks begin to thicken slightly. Then add the butter a little at a time and whisk vigorously . When all the butter is whipped, the sauce should be thick , airy and shiny. Season with lemon juice for taste.

Boil salted water in a saucepan and add in the asparagus. Boil so that it becomes slightly soft but still firm (al dente). Remove and allow it to drain.

Toast the sunflower seeds in a dry pan. Cut chives finely.

Add the asparagus on plates together with some liquorice hollandaise. Garnish with chives, sunflower seeds and sea salt .


4 portions

About 1 kg of green asparagus


150g butter

3 egg yolks

3 tbsp water

0.5 tsp Lakritsfabriken’s liquorice powder

Lemon, pressed

To serve


Sunflower seeds

Sea salt

Recipe by: Ann-Sofie Malmgren