Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Monday, 21-May-2007 14:56 Email | Share | Bookmark
Asparagus with Sauce Hollandaise

The asparagus season usually runs from 1 May to 21 June. It is an excellent source of folic acid and vitamins, and is low in fat, calories and carbohydrates.

Most historians agree that Hollandaise Sauce was originally called Sauce Isigny after a town in Normandy, Isigny-sur-Mer, known for its butter. During World War I, butter production came to a halt in France and had to be imported from Holland. The name was changed to hollandaise to indicate the source of the butter and was never changed back.

Asparagus with Sauce Hollandaise

1 large bunch of asparagus
4 egg yolks
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
1 cup butter, melted and warm

Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice and mustard together. Season with salt and cayenne pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.

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