Hooray for Sunshine

Nothing signifies the return of summer cooking to me more than the first of the new season's asparagus. That first plate of green delights from our British fields tells me it is time to put the cassoulets and hotpots away, and bring in light pasta dishes and salads.

Although a touch early, I did indeed have that first dish of new season asparagus this weekend, from a local farm - the first cutting of the year, taken that morning. There is only approach to take with asparagus at the beginning of the season, either drizzle it with molten butter, or dip it in luscious hollondaise. Later in the month I might start getting creative with tarts and pasta, but for now I want my asparagus whole, and mostly unadorned.

Lightly boil or steam your asparagus, the freshest spears will need bare minutes. Then whip up a batch of my insanely easy hollondaise sauce, based on a recipe given to my father more than fifty years ago, and still a family favourite.

Easy Hollondaise Sauce - serves approx 4 as an accompaniment to asparagus

Ingredients:-

• 3 egg yolks
  
• 2 tbsp. lemon juice
• ¹/₄ tsp. sea salt
• Pinch cayenne pepper
• 4 oz melted butter

Method:-

Put all the ingredients, except the butter, into a blender or liquidiser and blend lightly until mixed. Keeping the motor running, very slowly pour in the melted butter and continue to blend until foamy. Serve immediately.


asparagus aspirations