Asparagus Hollandaise

ASPARAGUS HOLLANDAISE

You couldn’t possibly find a more Dutch way of eating asparagus than this. And, for those of you who feel the need to point out that Hollandaise sauce is French, some historians believe that it was actually invented in the Netherlands and then taken back to France by the Huguenots. A recipe for Hollandaise sauce appears in a Dutch cookbook by Carel Baten, which dates from 1593. Once looked down upon as peasant food (note the humble way it was painted), the Dutch now consider asparagus to be ‘white gold’. Heritage aside, this simply is the best way to enjoy this delicious.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients:

·         8 -10 asparagus spears per person (approx. 3.5 pounds/1.6 kilos for four people)

·         1 tsp salt

·         4 whole eggs & 4 egg yolks

·         8 slices boiled ham

·         4 tbsp dry white wine (e.g. Pinot Blanc d’ Alsace)

·         1 cup melted butter (100 g)

·         Pinch of nutmeg

·         1/2 tsp lemon juice

·         Pinch of salt and white pepper

·         2 tbsp finely chopped flat leaf parsley

Preparation:

Soak the asparagus in cold water as soon as you get them home. Rinse and peel with a potato peeler (start from just under the head and work your way down). Now cut the woody bit off the end (about 1/2"/1 cm). Place the asparagus and salt in a large pot, cover with cold water, and bring to the boil. Now temper the heat slightly and allow to simmer for about 10 minutes. Take off the heat and leave the asparagus in the hot water for a further 15-20 minutes, or until tender.

Meanwhile, boil 4 of the eggs and chop finely. Slice the ham into fine strips.

For the Hollandaise, beat egg yolks and wine until foamy. Place on a low heat and beat continuously until the sauce thickens. Remove from the heat and add the melted butter in a thin trickle, while continuing to whisk. Add the nutmeg, lemon juice, salt and white pepper. Whisk again, and set aside.

Gently drain the cooked asparagus. Be careful not to damage the tender heads. Plate them up, making sure the asparagus are facing in the same direction, and top with the Hollandaise sauce, chopped ham and boiled eggs. Scatter parsley over and serve with the rest of the chilled wine.

Source By : www.dutchfood.about.com