British Asparagus served with Hollandaise sauce and Balsamic dip
At last the moment many serious cooks have been waiting for the start of the season for serving British Asparagus. Don't be nervous of cooking this famous vegetable ,its dead easy, here are some simple tips.
Asparagus is a vegetable and like most vegetables it is best served al-dente, steamed or boiled in salted water but cooked so it still has a bite to it.The woody ends have to be removed before cooking. Salt is really important in cooking ,in a professional kitchen many chefs don't taste enough and they certainly don't add enough seasoning. I'v watched many chefs at work and you can always tell the great chefs.............they season the food properly. The greatest chef I'v ever worked with is a Geordie lad called Michael Waugh he is verging on brilliance and when he comes to visit us we all gather round the stove and listen wth huge respect to his teaching. Well Done Michael you deserve a OBE.
Anyways back to the Asparagus once it is cooked you can serve it hot with a Hollandaise sauce ( which I can give you the recipy for if you want but google searches these days are pretty good) or cold with a vinagrette. I like serving it that way on a antipasti platter with parma ham, figs and buffolo mozzarella.
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