White Asparagus with Crayfish and Hollandaise

The season for fantastic Danish asparagus is ending soon - so if you haven't yet enjoyed this wonderful dish, follow along here. The combination of white asparagus, hollandaise and fjord prawns is an inevitable classic. In collaboration with the excellent chef Kasper Correll from Restaurant Uformel, we have given the classic presentation a twist and used crayfish tails instead - but good hand-peeled fjord prawns can easily be used instead. The hollandaise can advantageously be made in a siphon - simply place it in a warm water bath and it will stay smooth until serving. Delicious airy hollandaise without the fuss. If you don't have a siphon, simply follow the method below.