Saturday, April 14, 2012

OH ASPARAGUS!

Spring and asparagus are dripping wet. Asparagus without Hollandaise? Difficult to imagine, but in a culinary or waistline pinch serve it with a dense vinaigrette thickened by a generous quantity of Dijon mustard and flavored with freshly squeezed lemon juice.

A tip for those who are making Hollandaise sauce: the butter should be cut up into very small pieces so that it melts rapidly at very low heat to prevent the egg yolks from curdling.

Vocabulary
une asperge:  an asparagus
asperger:  to lightly spray someone or something with water
la grande asperge:  slang for a tall, thin person
©2012 P.B. Lecron

2 comments:

  1. It's the season of the Asparagus and I've been eating this week-end during a fair in Vers Pont du Gard a mousse d'asperges with a salmon tartare... It was delicious. I made a sauce at lunch time with a bunch I bought on the market. It's my very own mixture ! I add liquid cream to a mayonnaise with chive and capers. Bon app├ętit !

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