February 11, 2011 - 1:54pm
ASPARAGUS WITH HOLLANDAISE
Making a special dinner for Valentine's Day? Grilled wild salmon from the Bristol Bay Salmon Company and steamed asparagus from Suncoast Farms will tempt more than just taste buds. Add a touch of old school luxury by serving the asparagus with hollandaise sauce. Many people are scared to make this sauce but it's not too tough using this method and you'll have a head start when you use farm fresh eggs from the market.
You'll need three egg yolks from Shaner Farms, Descanso Valley or Swiss Mountain, and 1/2 cup of butter from Springhill Farm. Heat an inch of water in a saucepan and set a stainless steel mixing bowl atop the pan; the bowl should not be touching the water. The pan should be over a low flame. Add the egg yolks to the pan and beat them with a wire whisk. Now add just a teaspoon of butter and whisk until it melts. Continue adding butter, one tablespoon at a time, each time whisking just until the butter melts. When all the butter is added, squeeze in the juice of one quarter lemon from Polito Farms and add a sprinkle of sea salt; whisk until smooth, spoon it over asparagus spears and serve immediately.