Asparagus is one of those very German vegetables. Grown in central and northern Europe and seasonal right now, it is sadly overlooked in many households for being too unexciting. The same goes for Hollandaise sauce. A bit caustic, it doesn't go with much, and yet when put with Asparagus, they set the gums alight. They were made for each other like chips and mayonnaise or fish and parsley. There are any varying ways to make this sauce depending on who you listen to, and varying proportions. But for a decent 4-way starter, these proportions should be about right.
Ingredients:
About 15 pieces of asparagus
2 eggs (yolks only)
2 tablespoons of white wine vinegar
The juice of 1 lemon
250g fresh butter (melted)
Ground pepper from 6 to 10 black peppercorns
Instructions:
Take the butter and heat it on a low flame. Put the egg yolks, the vinegar and the lemon juice in a bowl and whisk them together well. Some heat the vinegar first, some don't. I didn't. Then pour in the butter slowly whilst continuing to whisk. If you need a second pair of hands, ask someone.
Boil some salted water in a wide pan. Cut off the stringy, woody lower stalks then break the stalks in two at their natural breaking point. There are also ears on the stalks which may need removing, but generally there's no need to pee them. Thrust them into the boiling water for 4 to 7 minutes, depending how fat they are.
Put the asparagus into a bowl, then while the Hollandaise sauce is still warm, pour it over the vegetables. Eat immediately. This is a double-sized starter, enough for two:
Ingredients:
About 15 pieces of asparagus
2 eggs (yolks only)
2 tablespoons of white wine vinegar
The juice of 1 lemon
250g fresh butter (melted)
Ground pepper from 6 to 10 black peppercorns
Instructions:
Take the butter and heat it on a low flame. Put the egg yolks, the vinegar and the lemon juice in a bowl and whisk them together well. Some heat the vinegar first, some don't. I didn't. Then pour in the butter slowly whilst continuing to whisk. If you need a second pair of hands, ask someone.
Boil some salted water in a wide pan. Cut off the stringy, woody lower stalks then break the stalks in two at their natural breaking point. There are also ears on the stalks which may need removing, but generally there's no need to pee them. Thrust them into the boiling water for 4 to 7 minutes, depending how fat they are.
Put the asparagus into a bowl, then while the Hollandaise sauce is still warm, pour it over the vegetables. Eat immediately. This is a double-sized starter, enough for two:
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