Today I’m cooking fresh asparagus for the 3rd time in my 35-year old life, because my brother is coming for dinner. Asparagus have been his favourite vegetables for as long as I can remember. I always thought preparing asparagus was a total disaster, but if you’ve got the right tools it’s not that big a deal. I have been practicing twice and now it’s time to put my skills through the test.
Menu
white asparagus
hollandaise
mashed potatoes (organic)
boiled eggs
green avocado salad (made with lettuce from my hometown Utrecht)
and peaches for desert
For those of you who can’t cook: hollandaise is a very stressful sauce to make! ;-)
So why would I want to do this? Because I have the best brother in the world and I have this recurring cancellation-date with him: I have been breaking I-don’t-remember-how-many appointments lately. So he deserves a treat for putting up with me now that he is coming for real!
My BX bookshelf
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woensdag 26 januari 2011 bij 00:19
Louise
I cook asparagus all the time (in season)- it really is simple- and you don’t need any special equipment. Usually I blanch it. Snap the woody ends off, then throw it in plenty of boiling unsalted water. It only needs a matter of seconds- the green asparagus will go a glorious verdant green in about 30 seconds. So quick and easy. You can also grill it or roast it. Now hollandaise, that is stressful.