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376 Side dishes
Sauces
Parsley sauce:
1
Stir the parsley into the
cream and season with salt
and sugar.
2
Pour over the hot asparagus
and serve.
Tuna sauce:
1
Drain the tuna and separate
it with two forks.
2
Mix the yogurt, lemon juice
and capers and season
with salt, pepper and sugar.
3
Add the tuna to the yoghurt
and mix thoroughly.
4
Hard boil the eggs, peel and
quarter. Pour the sauce over
the asparagus and garnish with
the eggs.
Orange sauce:
1
Mix the orange juice with
the egg yolks and beat with
salt and pepper until thickened
over a bain marie.
2
Fold in the butter a table-
spoon at a time and season
again with salt and pepper.
3
Garnish with orange zest and
serve.
Serves 4
Ingredients
Parsley sauce:
125 ml cream
1 bunch chopped parsley
Salt, 1 pinch sugar
Tuna Sauce:
1 tin tuna
150 g yoghurt (3.5% fat)
1 tsp lemon juice
2 tsps capers
Salt
Pepper
Sugar
3 medium eggs
Orange Sauce:
250 ml orange juice
3 medium egg yolks
Salt
Pepper
200 g slightly warmed butter
Zest of an orange
