Classic Asparagus with Hollandaise Sauce
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Asparagus: A Spring Thing
The easiest, and among the most enjoyable, manner in which to enjoy asparagus is at cool room temperature with a classic fresh herb-vinaigrette dressing.
The quickest, foolproof cooking method: In the microwave: wrap six or so trimmed, and peeled stalks in a dampened paper towel. Arrange packages in a microwavable oblong pan. Cook (depending on thickness) for 3-4 minutes. Done.
Pretty and easy: steamed asparagus warm with drawn butter, lemon juice, and sprinkled with the “Mimosa” garnish — sieved hard cooked egg yolk and finely chopped egg white. This egg yolk, lemon juice, and butter combination manifests its finest self in Hollandaise sauce.
Ingredients
- 4 egg yolks
- .4 Kg (1 pound) or less cold sweet butter cut in pieces
- Juice of 2 lemons
- Salt (to taste)
- 1 bunch of fresh asparagus, freshly steamed or blanched, and kept warm
Preparation
- Beat yolks and 30 ml (2 tablespoons) water in a double boiler, at just above a simmer, until they begin to thicken.
- Work the butter in a little at a time incorporating each piece before adding the next. Patience pays. Add the lemon juice.
- Beat, beat. Salt to taste.
- Continue cooking and beating until a rich sauce-like consistency is achieved.
Keep warm or at room temperature. Serve over freshly steamed or blanched peeled asparagus.
Heaven.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
