For the Dutch sauce, place the egg yolks in a large bowl, add the ½ lemon juice.
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| Ingredients to make perlón in homemade green sauce: |
| For 4 people :: 1 onion 1 leek 2 cloves of garlic 4 can | For the Dutch sauce :: 250 gr. Of butter 4 egg yolks ½ lemon juice |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make perlón in homemade green sauce:
2. Fund the butter into a saucepan until it is completely liquid.
3. Remove the foam and incorporate liquid butter little by little while still beating with a rod until thickened.
4. cut the leeks in fine julienne and put them to poach in a pan with oil.
5. Meanwhile it opens the clams and pass them to a baking shot.
6. Cover them with the poached vegetables and salsea with the Dutch.
7. Enter the oven to gratin.
8. Pica the onion and garlic and put them to brown in a paellera with oil.
9. When is Doradito add the flour, mix well and pour the water from the asparagus and wine.
10. Cut the sliced ​​perlion (reserve the head for a broth), Sazelo it and put it in the sauce.
11. sprinkle with chopped parsley and kitchen 2-3 minutes on both sides.
12. In 5-6 minutes it will be ready.
13. Add the asparagus so that they are permeated from the sauce.
14. The slices of Perlón serve in a source, decorate with asparagus and gratin clams.
