Recipes and Stories

19 April 2014: Easter V—Asparagus Hollandaise

April 19, 2014

Tags: Easter Dinner, Classic French Cooking, Hollandaise, Dutch Sauce, Asparagus, Asparagus Hollandaise

Classic Hollandaise begins as a Sabayon and should be fluffy and light
Over the last few years, there’s been a big fad for roasted asparagus. There’s nothing wrong with cooking this lovely vegetable in the oven, but it has become so commonplace that it’s in danger of being—no pun intended—overdone.

The preoccupation with one method has also made us forget that it’s not the only good way to cook asparagus. (more…)