You can never to be too rich or thin – well, only if you happen to be tall, beautiful, thin spring asparagus, draped in a rich Café de Paris hollandaise sauce and sprinkled with emerald jewels of fresh tarragon. The beautiful fashion of food, Bijouxs style.
Organic spring asparagus, with thin delicate stalks arrives wrapped in white crinoline, cinched at the waist, looking beautiful without even a stick of makeup.
The thin stalks are the perfect foil for a rich, golden hollandaise sauce, aptly layered with flavors courtesy of Bijouxs Café de Paris butter, which hopefully you will make or have made, as part of your Bijouxs freezer pantry.
Hollandaise sauce the Bijouxs way is made in the blender, and virtually foolproof. Egg yolks, lemon juice, salt and pepper, and water are whirled in the blender, then the hot melted butter is slowly drizzled in with the blender running and in a matter of minutes, hollandaise sauce. The sauce is then transferred to a bowl and placed over a pan of warm water to keep the sauce warm.
Thin, spring asparagus cooks quickly in boiling water, 3-4 minutes, is drained and then placed on individual serving plates. A beautiful golden ribbon of sauce is placed around the waist of the asparagus, and a sprinkling of fresh tarragon adds the final jewels.
Café de Paris hollandaise sauce, of course is a great addition to Eggs Benedict along with a few spears of asparagus, this sauce also pairs nicely with fish. As we know some groups, like pregnant women, young children, etc. are advised about the consumption of raw eggs, so pasteurized eggs, such as Safest Choice, is a possible solution. Note: The organic or farmer’s market very thin asparagus, may not be as picture perfect as the supers, but naturally pretty just the same.
High Society Asparagus – a rich recipe for the thin little ladies of spring.