Steamed Asparagus
Recipe
In this asparagus recipe, the sublime marriage of fresh asparagus and a rich and creamy hollandaise sauce is one of the all time great classics!
This dish makes a perfect first course to any special dinner party, or a luxurious vegetable side dish as part of the main course. In fact at the height of their short season, I have even been known to serve them as a light main dish for lunch accompanied by salad and lots of crusty French sticks!
For this asparagus dish I have chosen to finish it with a rather wicked hollandaise sauce! If you are feeling a little health conscious, steam it as indicated and simply finish with a generous sprinkling of shaved Parmigiana Reggiano. Simple, and absolutely delicious!
Gourmet food........the EASY way!
Steamed Asparagus
with Hollandaise Sauce
INGREDIENTS
SERVES 4
2 bundles asparagus, washed
salt
Hollandaise Sauce Recipe
CLICK HERE
METHOD
- Take each stalk of asparagus and using both hands, bend until the woody end snaps away. Trim the ends to neaten and even out the length.
- Bring the steamer to the boil and lay the asparagus in it. Season with salt and replace the lid.
- Steam for 4 to 6 minutes until just tender in the stem when tested with the tip of a knife.
- Transfer to a warm serving dish and drizzle the hollandaise over the tips.
If you don't own a steamer, use a tall upright saucepan instead. Fill to one third with water, bring to the boil and add 1/4 teaspoon salt. Tie the asparagus into bundles and stand the bases in the pan so that the tips will steam. Cover with the lid and cook as above.
Don't forget to offer a finger bowl and napkins to your guests as it is normal practice to eat asparagus hollandaise with the fingers.
This indulgent asparagus recipe is only worth making with FRESH asparagus. The season begins around mid April and only lasts around two months.........so make the most of it while you can!
Enjoy!
To return from this steamed asparagus recipe to my
FULL RECIPE COLLECTION
CLICK HERE
|
