To celebrate asparagus season on Texel, chef Robin Mosk from Boutique hotel Texel/restaurant Gusta made a delicious dish with Bert Keijser Texel asparagus.

Ingredients per person

• 5 Texel asparagus
• 1 double rack of lamb
• ½ large sweet potato
• 5 pcs Texel shiitake
• soy sauce
• Garden peas + lemon balm or mint
• Lamb's ears

Hollandaise sauce for 4 persons

• 50 white wine vinegar (or white wine)
• 50 water
• 1 shallot
• 1 bay leaf
• white peppercorns
• 75 egg yolk
• 300 g clarified butter

Recipe

Melt the butter on low heat and separate the butter from the milk proteins. This is the clarified butter. In between, make the base for the Hollandaise sauce (gastric). Put on water with white wine vinegar (or white wine) the shallot, bay leaf and peppercorns.

Peel the asparagus 2x round and cut off the bottom at an angle. Fry the meat or fish, in this case Texel lamb rack, in the clarified butter. Season afterwards with salt and pepper.

Cook the asparagus in water with butter, mace, bay leaf, peppercorns, salt and a dash of white wine. Cook them for 1 to 2 minutes and let them cook further in the liquid until al dente. Roast the sweet potato in the oven at 200 degrees with a little water, thyme, olive oil and salt + pepper.

Heat the peas with the clarified butter, thyme, mint and season with salt+pepper. Sieve the gastric you made earlier and whisk with the egg yolks, add the 300g clarified butter drop by drop. Fry the shiitake in olive oil and deglaze with salt+pepper.

Layout of the board

Place the drained asparagus on the plate. Cut the sweet potato lengthwise and model on the asparagus. Cut the lamb rack and place them against the potato and asparagus. Place the peas on top of the asparagus and the shiitake distributed on the plate. Finish the dish with the lamb's ears and hollandaise sauce.

See how Robin prepares the dish?

More Texel recipes