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 .
About 1 kg of green asparagus
3 egg yolks
3 tbsp water
0.5 tsp Lakritsfabriken’s liquorice powder
Recipe by: Ann-Sofie Malmgren