Since Spring is in hiding I shall bring it to me through seasonal heavenly flavours of the asparagus. This gives me a warm feeling as it symbolizes the beginning of summer, the open sea with the sounds of screeching seagulls and fresh delightful flavours. Asparagus has an elegant refined taste, a vintage Chanel in the deep archives that stands perfectly alone or highlights others when paired correctly. The crunchy and bitter quality works perfectly with a buttery hollandaise sauce, this traditional balance is a great marriage that harmonically complement each other. Now, all I need is some sunshine and a glass of chilled white wine!
To Make the Hollandaise
1. Begin by separating the egg yolks from the whites. – Throw whites away
2. Put the egg yolks in a large bowl on top of a water bath. (Place the bowl on a pot with a bit of water on medium heat)
3. Begin whisking the yolks (low/medium heat) adding in one butter cube at a time. The sauce should thicken along the way
4. Add in the chicken stock drop and squeeze in a bit of lemon.
5. Pour into a new bowl and leave to the side as you begin steaming the asparagus.
To steam the asparagus
1. Prepare the asparagus by rinsing them thoroughly, break off any tough white bottoms and discard. (Peel tough skin away with a peeler)
2. Boil a bit of water with a tsp of sugar in a large saucepan
3. Cook the asparagus for about 3-4 minutes so they are al dente.
Ready to plate: Serve with parma ham, black pepper and crispy bread. Drizzle the hollandaise sauce on top and enjoy the taste of Spring.