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17 May 2015

Asparagus: basic recipe

Spring is Asparagus season. That is a tradition in Germany.
April-May is a period of the year, when in every restaurant of Hamburg you will definitely find dishes with asparagus. Supermarkets offer different types of this beautiful spring vegetable: green, white, violet. Imported or German one :) Therefore asparagus is very popular in Germany, as it is grown here. Around Hamburg it is easy to find little farms with family business - Cultivating of asparagus. And real gourmets know that vegetables from region have the highest nutritional value.
So let us also start our own asparagus season with a simple, yet very tasty basic recipe.

Ingredients (2 portions):

2 eggs
8 cherry tomatoes
6 potatoes
300 g asparagus

For Hollandaise sauce:

3 egg yolks
1 tbsp lemon juice
1/2 tsp salt
10 tbsp butter (unsalted)

First thing we have to start with when cooking asparagus is peeling. Lower part of this cute stick is a bit woody and therefore we peel it a bit and cut about 1-2 cm of the bottom end. Peel potatoes as well. *No special tricks here :)
Boil a big (preferably high) pot with salty water and cook asparagus for about 2-3  minutes. Meanwhile prepare ice cold water. Directly from boiling water put asparagus into cold water. This little trick will ensure crunchy fresh taste. In the same water boil potatoes until you can easily stick a fork inside. Fry eggs on medium-low heat.

Last, but not least - the sauce.
Sauce Hollandaise during this time of the season you can, of course, find in every shop here. But if you want your food to be home-made and cooked with love here is one easy recipe of this magic suitable for asparagus sauce.

Melt butter. Blend egg yolks with salt and lemon juice using low speed in your blender. The yolks have to lighten in color before you add melted butter and blend again at low speed until the sauce is well mixed.

Serve asparagus with tomatoes and fried egg, sauce and potatoes.

And enjoy the season.

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