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Asparagus
A delicious starter, or light meal. Try and buy asparagus that are fresh. Look at the bases, they should not be all dried out. The tips should be firm. By cooking them in this method, the tips, which are more delicate, steam, while the bases are cooked in the water, resulting that the entire shaft is cooked to perfection. You can serve them in a number of ways – with a little melted butter, dressed with best quality olive oil and balsamic vinegar, a light homemade mayonnaise, or hollandaise sauce. The hollandaise source in this recipe is quick and easy to make, in a microwave.
± 150g asparagus per person
Hollandaise sauce
¼ cup butter
¼ cup cream
2 egg yolks, beaten
1T cider vinegar
¼t salt
Pinch mustard powder
Pinch cayenne pepper
- Trim the bases of the asparagus, tie them in a bundle, so that they are able to stand alone, on the bases.
- In a long slim pot (I use either top section of a double boiler, or a pasta pot), bring enough water to the boil, that will cover the bottom third of the asparagus spears. Stand the asparagus spears up in the pot, sprinkle the pinch of salt over them, cover, and allow to steam/boil for 7 minutes. Remove and server either hot or cold.
Hollandaise sauce
- Place the butter in a microwave-proof jug or small bowl. Microwave on high for 30 seconds.
- Add the cream, egg yolks, vinegar, salt, mustard powder and cayenne pepper and whisk thoroughly.
- Microwave on 450/500W for 30 second intervals, whisking in between, until thick, taking care not to overcook (otherwise the sauce will curdle).
Serves 2
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