ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE
A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour - under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the "original" wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
- To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
- Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
- Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.
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Sangeeta Lama
[email protected]I'm not a big fan of asparagus, but I thought I'd give this recipe a try. I was pleasantly surprised! The asparagus was delicious and the hollandaise sauce was perfect. I'll definitely be making this again.
Nunna Business
[email protected]This dish is amazing! The asparagus is so tender and flavorful, and the hollandaise sauce is the perfect complement. I would highly recommend this recipe to anyone looking for a special side dish.
Supon Paul
[email protected]I was looking for a new way to cook asparagus and this recipe fit the bill. The asparagus was perfectly cooked and the hollandaise sauce was delicious. I will definitely be making this again.
Leader Sibiya
[email protected]This recipe is a fail. The asparagus was mushy and the hollandaise sauce was lumpy. I would not recommend this recipe to anyone.
Misanya Flavia
[email protected]I've made this dish for my family and friends several times and it's always a hit! The asparagus is always cooked perfectly and the hollandaise sauce is always smooth and creamy. I highly recommend this recipe.
Enock Kasirye
[email protected]This recipe was easy to follow and the results were amazing! The asparagus was tender and flavorful, and the hollandaise sauce was smooth and creamy. I would highly recommend this recipe to anyone looking for a delicious and elegant side dish.
Shuhana Islam
[email protected]I loved this recipe! The asparagus was perfectly cooked and the hollandaise sauce was divine. I will definitely be making this again.
Kimberly Johnson
[email protected]This dish was a bit too rich for my taste. The hollandaise sauce was very heavy, and it overpowered the asparagus. I would recommend using a lighter sauce, such as a lemon-butter sauce.
Abd alhmeed Hmaar
[email protected]I'm not a big fan of asparagus, but I thought I'd give this recipe a try. I was pleasantly surprised! The asparagus was delicious, and the hollandaise sauce was perfect. I'll definitely be making this again.
Sahiba Khan
[email protected]This dish is absolutely gorgeous! The purple asparagus is so striking, and the hollandaise sauce is the perfect complement. I can't wait to try it!
Charmain Daniels
[email protected]I found this recipe to be a bit bland. The asparagus was cooked well, but the hollandaise sauce was lacking in flavor. I would recommend adding more lemon juice and salt to the sauce.
Neal Smith
[email protected]This recipe is a keeper! I had never cooked asparagus before, but this recipe made it easy and delicious. The hollandaise sauce was especially good.
Paul Odhiambo Ooko
[email protected]I've made this dish several times and it's always a hit! The asparagus is always tender and the hollandaise sauce is always smooth and creamy. I like to add a little bit of chopped fresh herbs to the sauce for extra flavor.
MD Aarif
[email protected]This asparagus dish was a delightful surprise! The combination of flavors and textures was perfect. The asparagus was cooked just right, still tender but not mushy. The hollandaise sauce was rich and creamy, with a hint of lemon that balanced out the