I was recently lucky enough to go and visit an Asparagus farm just outside of Cambridge. Asparagus is hands down my favourite vegetable. I eat it all year round, which I know is kind of a bad thing but, when it’s in season in the UK it is really the best in the world. The Asparagus here is grown in greenhouses to protect it as much as possible from the outside elements. I’ve often thought about trying to grow my own but it takes such a long time to establish I’d rather leave it to the professionals.
I have used asparagus in virtually everything but when it is in season it is perfect either on its own or dipped in hollandaise sauce.
- 1 bunch of asparagus
- ½ block of butter
- 1 tsp white wine vinegar
- 2 egg yolks
For the asparagus, in a small saucepan lightly simmer in some water until they’re just cooked.To make the hollandaise, in a bowl over simmering water gently melt the butter. Then add the egg yolks and vinegar to another bowl and then over the simmering water begin to whisk. Gradually add the butter until all of it has been added, then stick it in a pot and dip your asparagus in it!