Steamed Asparagus & Serving Sauces
Ahh, the joy of simply steamed seasonal asparagus, ideal with just a little butter and lemon juice or served with a delicious sauce.
Steam your asparagus over a pan of boiling water for anywhere between two and five minutes (depending on thickness of stem). You will know it’s ready when you can poke a fork into it and there’s still a little give.
Here you’ll find a classic recipe for Hollandaise and a tempting Romesco sauce. If you don’t fancy the idea of making a sauce, then we can thoroughly recommend a fabulous peanut satay mix from Foxes, in our world food section, that just needs a little boiling water and a quick reduction – it’s thick, delicious, nutty and perfect with asparagus.
You can either serve your sauce of choice in a dipping bowl on the side or, as we like to do, pour a generous amount on top of your asparagus spears.
- 250ml white wine vinegar
- 4 peppercorns
- A handful of tarragon stalks
- 4 egg yolks
- 2 spoons of lemon juice
- 220g butter
- Reduce 250ml white wine vinegar by half with 4 peppercorns and a small handful of tarragon stalks.
- Boil a large pan of water, then reduce to a simmer.
- Using a whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
- Critical step: Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot.
- To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a spatula.
- Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more.
- Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise.
- If you're nervous about curdling, just take this process really slowly.
- At the end, whisk in a little lemon juice with the seasoning to taste plus a little warm water from the pan if the mixture is a little thick.
- 200g jar of roasted red peppers
- 100g toasted almonds
- 1 garlic clove
- 1tbsp sherry vinegar
- 1tsp smoked paprika
- 50ml olive oil
- Drain the jar of peppers thoroughly and add to a blender
- Add the toasted almonds, garlic, sherry vinegar and paprika and whizz until broken down
- Slowly add in the olive oil but be careful not to overblend. You want this to be texturised
- Season to taste and serve