The easiest, and among the most enjoyable, manner in which to enjoy asparagus is at cool room temperature with a classic fresh herb-vinaigrette dressing.
The quickest, foolproof cooking method: In the microwave: wrap six or so trimmed, and peeled stalks in a dampened paper towel. Arrange packages in a microwavable oblong pan. Cook (depending on thickness) for 3-4 minutes. Done.
Pretty and easy: steamed asparagus warm with drawn butter, lemon juice, and sprinkled with the “Mimosa” garnish — sieved hard cooked egg yolk and finely chopped egg white. This egg yolk, lemon juice, and butter combination manifests its finest self in Hollandaise sauce.
Featured in: Asparagus: A Spring Thing
Ingredients
- •4 egg yolks
- •.4 Kg (1 pound) or less cold sweet butter cut in pieces
- •Juice of 2 lemons
- •Salt (to taste)
- •1 bunch of fresh asparagus, freshly steamed or blanched, and kept warm
Preparation
Beat yolks and 30 ml (2 tablespoons) water in a double boiler, at just above a simmer, until they begin to thicken.
Work the butter in a little at a time incorporating each piece before adding the next. Patience pays. Add the lemon juice.
Beat, beat. Salt to taste.
Continue cooking and beating until a rich sauce-like consistency is achieved.
Keep warm or at room temperature. Serve over freshly steamed or blanched peeled asparagus.
Heaven.
