ASPARAGUS WITH MORELS AND HOLLANDAISE

THIS DISH MARRIES TWO GREAT SEASONAL INGREDIENTS — ASPARAGUS AND MORELS — AND BATHS THEM IN A HOLLANDAISE LIGHTENED WITH BEATEN EGG WHITES.  THE AIRY TEXTURE OF THE SAUCE COMPLEMENTS BUT DOES NOT OVERPOWER THE FIELD GREEN INTENSITY OF THE ASPARAGUS AND THE LOAMY NUT-LIKE FLAVOR OF THE MORELS.

THE RECIPE MAY SEEM COMPLICATED, BUT I HAVE ORGANIZED IT SO EVERYTHING COMES OUT TOGETHER, WHICH IT MUST.   IF YOU WANT, BOIL THE ASPARAGUS AHEAD OF TIME, ROLL THEM IN A TEA TOWEL, BUT KEEP THEM AT ROOM TEMPERATURE UNTIL READY TO SERVE.

BON APPETIT!

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