© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Unlike the green variety, white asparagus must be peeled before cooking and the woody base should also be removed as it is too stringy and hard to chew. Peel and boil the white asparagus for this simple and yummy recipe, then serve those ?White Gold? with an easy blender Hollandaise spiked with sriracha sauce. If you are in a hurry, simply serve them with melted butter.

Hollandaise sauce, one of the 5 French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato), is an emulsion of egg yolk, melted butter, and lemon juice. Despite having ?Holland? in its name, Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after Isigny-sur-Mer, a small town in Normandy famous for its butter and cream. When Normandy?s dairy production was shut down during World War I, the sauce was renamed ?Hollandaise? to reflect the usage of imported Dutch butter. Sriracha Hollandaise

1 kg White asparagus, washed and
A large pinch of salt
A large pinch of sugar
1 tsp Butter
1 tbsp Parsley, chopped, for garnish
1 Small chilli pepper, cut into rings or chilli flakes, for garnish
1 Large heirloom tomato, thinly sliced, optional

113 g / 1 stick Butter
3 Large egg yolks
2 tbsp Lemon juice, freshly squeezed
1/3 tsp Cayenne pepper
Sea salt to taste
2-3 tbsp Sriracha (or other chilli sauce, like Harissa or sambal oelek)

...