Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.
Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.
Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.
Photo from Simply Recipes.
For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!
Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.
So pick up some asparagus while the season is prime! –Kathy
Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!
Makes 1 cup
1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce
In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.
While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.
When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.
Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.
Recipe by Kathy Casey Food Studios® for Sunkist®.