Asparagus Grissini with Tulip Hollandaise

Wash asparagus, peel and cut off the woody ends. Rub asparagus spears with olive oil and wrap each spear with a slice of bacon. Preheat oven to 220 degrees. Cook the asparagus on baking paper for about 10 to 15 minutes until golden brown and crispy.

Meanwhile, for the hollandaise, wash the orange hot, dry it, squeeze out the juice. Cut tulip leaves into fine strips. Melt butter and let cool slightly.

Put wine and vinegar in a small pot. Crush the pepper large and add with the bay leaf. Reduce uncovered over high heat to about one-third and pour through a fine sieve into a metal mixing bowl.

Suspend the bowl in a pot of water so that it does not touch the water. Stir in the egg yolks and whisk everything together over slowly increasing heat until thick and creamy, 8 to 12 minutes, but do not let it get too hot or the yolks will set.

Remove the bowl from the water bath. Whisk the melted, slightly cooled butter into the egg cream, first drop by drop, then vigorously in a thin stream. Season the sauce with salt and a pinch of chili powder, stir in tulip leaves, 3 to 5 tablespoons orange juice and 1 squeeze lemon juice thoroughly.

Remove the asparagus from the oven, garnish with the tulip flowers and serve together with the hollandaise.

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