Will somebody please restrain me? Every time I sit down at the wheel to throw some sauce jugs (for the Hollandaise to go with the fresh asparagus available now) I find myself making another Fairy House base. Arrrggghhhh. I have enough Fairy Houses!
Now I need small jugs in cute shapes to go with the asparagus dishes I'll have at the Carp Farmers' Market opening on May 10th. Here are a few:
Combine in your blender: 4 egg yolks, 2 tbsp. lemon juice and a pinch each of salt, cayenne and white pepper. In a small saucepan, heat 3/4 cup of butter until it almost bubbles. Now, with your blender running at a low speed, very slowly pour the butter into the mixture. It will emulsify almost immediately, so be ready to turn the blender off quick. Pour into a nice Pine Ridge Studio jug, and serve hot.
Easy, right? And delicious! Great on eggs, over asparagus, even on toast....
Another great thing to do with asparagus is to roast it. Really. Just break off the ends, wash, etc. Lay the spears in a single layer in a glass or pottery dish, sprinkle with butter, parmesan cheese, and Panko crumbs. Roast in a medium to hot oven for about 15-20 minutes. You may need to watch the time as thick asparagus spears take longer, and you may want to turn them over half-way through. Whatever you do, have that sauce ready!
Now I'd better get back to the wheel and throw some more Fairy Houses.... no, I mean, sauce jugs.
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