Asparagus & Orange Hollandaise – Sublime!

May 27th, 2010 / comments 2

Asparagus is a low calorie, high vitamin food and the perfect vehicle for transporting buttery sauce from plate to mouth.

garden hat c egbert Asparagus & Orange Hollandaise   Sublime!In 1922, Emily Post, in her book Etiquette, gave permission to eat asparagus with one’s fingers so long as one does not “… squeeze the stalks, or hold one’s hand below the end and let the juice rundown one’s arm.”  The choice is yours.

I have experimented with a variety of cooking methods since that first success and found that I prefer the flavor and texture of roasted or grilled asparagus.   Traditional hollandaise comes to mind but in celebration of spring I made an orange hollandaise that was sublime. Here’s how I did it:

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