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Bearnaise Sauce:

2 tbsp   Shallot finely chopped
1 tspBlack peppercorns
1Bay leaf
½ cup  Tarragon fresh rough chop
1 PinchDried chili flakes
1 cupWhite wine
3Large egg yolks
1 cupClarified butter
2 TbspFresh tarragon chopped

Yield: 4 portions


  1. Combine shallot, peppercorns, bay leaf, tarragon, chili
    flakes, and wine in a sauce pot. Bring to simmer and low
    heat to a slow simmer. Reduce to 2 Tbsp of liquid. Strain
    into mixing bowl with egg yolks.
  2. Whisk yolks with the reduction. Place bowl over barely
    simmering water. Continue whisking until yolks thickened
    and ribbons form from the whisk. Be careful not to
    overcook the eggs. You can remove the bowl from heat
    occasionally. This should take 3-5 minutes.
  3. Hold warm while completing recipe.


12Asparagus spears, lower stems removed and bottom 2 inch peeled
4Slices smoked salmon
1Cup spring greens
1Large navel orange
  1. Sauté asparagus with extra virgin olive oil over medium
    high heat until al dente.
  2. Peel and segment orange.


  1. Wrap 3 asparagus with each slice of smoked salmon
  2. Place greens on each of 4 plates. Top with asparagus wrap.
  3. Nappe with Bearnaise sauce.
  4. Place 3 orange segments around the plate. Add a tarragon
    leaf on top of each orange segment.
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