![]() ![]() Look, you can see the difference between my green ones and these purple beauties. Not for the faint hearted these, or for teeny little mouths. He nipped outside, and came back brandishing a bunch of the most enormous purple spears I have ever seen. I had bought myself some medium sized green asparagus, and came across Chris as I was leaving with my groaning carrier bags. I had a real treat this year at La Hogue Farm Shop, during their excellent Garden & Lifestyle Show. Then drained they can be added to all sorts of salads, rice, pasta, or just a green salad. Blanch the stems for about a minute, then add the tips for just a few seconds. It works well chopped in a salad, in which case I cut the tips off, and slice the stems into inch long segments. ![]() Asparagus comes in many different sizes, from the Extra Choice thick fat spears found in the very best emporia, to the fat bunches of medium thick down to sprue (the very skinny ones) you can find at farm shops in the country and farmers markets here in London. Not the thick white spears so beloved of the Italians and Spanish, but the tastier (in my opinion) green ones we get in this country from April (when the weather is fine, it was really late this year, we had such awful cold, wet weather) through to about the end of May. Strawberries, raspberries, rhubarb, gooseberries, purple sprouting broccoli and the King of the English Spring, green asparagus. However, there are some things that I prefer to only eat when they are in season in England. This should create a sauce with the approximate consistency of heavy cream. Using the blender means that your sauce will only be as warm as the butter you pour into it. While whisking vigorously, very slowly pour in about ½ cup of the runny mayo. Slowly pour the warm butter into the cup, carefully leaving any white milk solids on the bottom of the pot behind. But I eat my fair share of Fairtrade bananas and extra fine green beans. The first solution is to use a blender to make your Hollandaise sauce. Put the egg yolks, lemon juice and salt into the blending cup. I am not particularly precious about only eating English produce, although I will when I can. ![]()
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