This time of year brings us chefs great joy as the change of weather brings us an exciting selection of seasonal produce. Having a local supplier, like Conway farms, providing us with local asparagus for a short window which lasts no longer than six weeks, is always a superb start to spring menus.
When I was a chef in London, asparagus season was one of the most eagerly anticipated seasonal changes to the menu. It is a superb vegetable and I love to serve it classically, letting the vegetable do the work. You will find this on the menus with hollandaise sauce, giving it a classic twist. It makes a delicious appetiser for your dinner - the rule is to keep it simple and buy with the seasons - enjoy.
New Season Asparagus with Hollandaise
Ingredients
(Serves 2)
- 2 bundles asparagus
For the Hollandaise sauce
- 225g butter
- 2 tbsp malt or white wine vinegar
- 6 white peppercorns
- 2 egg yolks
- 1 tbsp water
- Salt and pepper
Method
- To begin, submerge the asparagus in a pan of boiling water for 3-6 minutes. Then remove and plunge in iced water.
- For the hollandaise sauce, melt the butter in a pan, leaving it to cool slightly to avoid curdling. Remove the solids from the pan and only use the clarified butter which should run clear and yellow. Set aside.
- Next, boil the vinegar with the peppercorns, letting it reduce by half. Add the cold water to cool and sieve the mixture into a bowl. Add the egg yolks and whisk together.
- Place the bowl over a pot of hot water and whisk to form a smooth ribbon texture. Once reached, remove the bowl from the heat and continue to whisk, slowly adding the warm clarified butter.
- Once all the butter is added, the sauce should form a thick consistency which can now be seasoned with salt and pepper to taste.
Asparagus with Capers
Ingredients
(Serves 2)
- 250g asparagus
- 1 tbsp balsamic vinegar
- 1 tbsp capers
- Knob of butter
- Parmesan, grated
- Salt and pepper
Method
- To begin, trim the asparagus ends and steam until tender for approximately three minutes.
- Once cooked, toss with a knob of butter, balsamic vinegar, and capers, seasoning with salt and pepper.
- To serve, place on toasted sourdough or ciabatta with fresh parmesan grated on top.
