‘A symbol of spring’
Asparagus with hollandaise sauce, possibly the most simple yet chic starter to have during spring time. How about you guys, do you love asparagus as much as I do? I prefer the green one because it looks prettier and you can get them thin and small. Asparagus is associated to warm lighter evenings, blooming flowers and everything we look forward to as winter fades away. Looking to make something delicious today? Well here is fast plate of pure delight!
There are different ways to make hollandaise sauce, but this recipe is super easy. To make the hollandaise sauce, you need 1 egg yolk, melted butter (about 3 tablespoons) and lemon juice. You bet the egg yolk until it is frothy in texture and then pour in the melted butter (at a constant slow pace) while whisking simultaneously. Let the consistency thicken and add add in a bit of lemon juice. I also add a lot of fresh black pepper in the end. I’ve also made a hollandaise sauce that uses 3 yolks and a bit of chicken stock, that tastes really delicious too, find the recipe from my previous post from here.
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 black pepper, a slice of lemon and drizzle the hollandaise sauce on top and enjoy the taste of Spring. Adding a pouched egg or some parma ham is a classic combination as well!