Monday, May 20, 2013

Musical Asparagus Hollandaise ..

Accordeonist Nicole Renaud & I sang
her beautiful melodies while preparing
our White Asparagus :
use a vegetable peeler to remove
'stringy part' from each stem
starting 2" from underneath top,
plunge aspargus in boiling water:
depending on thickness, cook  5-7 minutes
drain &'shock' w ice cubes to
stop cooking process ..
reserve, keep dry on towel

then make simple 'Hollandaise'
3 egg yolks
1 stick sweet melted butter
1 tble spoon lemon juice
1/2 teaspoon of salt

whisk egg yolks, use stick blender, in double boiler
add half the lemon juice
keep stirring/whisking,
while pouring in melted butter
adjust with rest of lemon juice,
maybe a pinch of Cayenne pepper or Nutmeg:
Hmm indulge