Asparagus, which is in season now, is a versatile and delicious vegetable that is enjoyed by many people around the world. It is low in calories and packed with nutrients, making it a popular choice for those who want to eat healthy. In this blog post, we will explore how to cook it, and some delicious recipes to try.
Asparagus can be cooked in a variety of ways, including boiling, steaming, roasting, and grilling. To prepare asparagus, first wash it thoroughly and trim off the woody ends. You can then cook it whole, chop it into pieces, or slice it lengthwise for a different texture.
Boiling: To boil asparagus, bring a pot of salted water to a boil and add the asparagus. Cook for 3-5 minutes, or until tender.
Steaming: To steam asparagus, place it in a steamer basket over a pot of boiling water. Steam for 5-7 minutes, or until tender.
Roasting: To roast asparagus, toss it with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast at 200°C for 15-20 minutes, or until tender and lightly browned.
Grilling: To grill asparagus, toss it with olive oil, salt, and pepper, and grill over medium-high heat for 5-7 minutes, or until tender and lightly charred.
The most common recipe is asparagus with Hollandaise sauce. Here is how we do it at LPB:
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt and freshly ground black pepper to taste
- In a heatproof bowl, whisk together the egg yolks, water, and lemon juice.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and doubles in volume, about 3-5 minutes.
- Remove the bowl from the heat and gradually pour in the hot melted butter while whisking constantly. The sauce will thicken and become creamy.
- Season with salt and pepper to taste.
- Serve immediately.
Note: Hollandaise sauce is a delicate sauce that can be difficult to make. Make sure to keep the heat low and whisk constantly to prevent the eggs from curdling. If the sauce becomes too thick, whisk in a few drops of warm water to thin it out.
Bon appétit from LPB!