Magimix MULTIFUNCTION STEAMER - Manual (Page 18)

16
Preparation: 5 min
Cooking: 20-25 min at 100° Serves 4
24 green asparagus spears
3 egg yolks
1 orange
100 g butter
Salt & pepper
Rinse the asparagus spears and cut off the tough
ends of the stalks. Pour a litre of water into the water
tank. Arrange the asparagus in one of the steamer
baskets, put the lid on and cook for 20-25 min.
Blanch the spears under cold running water, drain
and put in the refrigerator as soon as they are cold.
To make the sauce, squeeze the orange after
grating the zest. Combine the egg yolks with 40 ml
orange juice and 1 tsp zest. Heat the mixture
gently in a bain-marie. Whisking continuously, add
the butter one piece at a time and season with salt
and pepper.
Divide the asparagus spears between four plates,
coat with the orange sauce and serve immediately.
Asparagus spears with orange sauce
Preparation: 20 min
Cooking: 30-35 min at 100° Serves 4
1 medium cauliflower
400 ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
Wash the cauliflower and divide into florets. Pour
a litre of water into the water tank. Arrange the
florets in one of the steamer baskets and put the lid
on. Cook for 30-35 min. Allow to drain.
Blend the cauliflower with the cream and nutmeg.
Season with salt and pepper. Reheat over a low
heat for 5 min.
Check the seasoning and serve hot.
Creamed cauliflower
Starters