Our asparagus season in Europe seems to have had a hard year to date due to the extraordinary weather we have had. That is of course the asparagus that is grown outdoors and is by far the best kind, when it comes to flavour.
I have prepared a dish here with two of my favourite spring ingredients, Green Asparagus and Sorrel. I love the Kiwi and Wild Strawberry flavours that come from Sorrel and find it works well in sauces, especially with salmon.
The sorrel’s sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless, in large quantities it can be fatal.
Here is a recipe that is quick and easy to prepare at home.
Serves 6 or 4 Sid portions
- 3 egg yolks
- 1tsp Dijon mustard
- 1tsp lemon juice
- Small bunch of young sorrel leaves
- 190g butter, unsalted
- 750g green asparagus spears, trimmed
- Salt and freshly ground black pepper.
- Melt butter in a small saucepan and set aside.
- In a bowl over a double boiler add egg yolks, lemon juice, sorrel which has been finely sliced and the mustard. With a whisk or hand mixer beat in the butter whilst slowly pouring in to create your hollandaise. Season and set aside in a warm place.
- Cook the asparagus in a saucepan of lightly salted boiling water for 3 to 4 minutes. I like my asparagus tender, but still with a slight crunch at the base. Drain and place on a cloth so as to dry.
- Arrange on a warm plate and pour over a generous helping of hollandaise. I love shaving over a little frozen gorgonzola with a peeler. At ‘le Calabash’ we always have a few wedges of gorgonzola in the freezer, which works well over warm salads, risotto and gratinated dishes.