On 4/18/2022 at 3:09 PM, Duvel said:
On 4/18/2022 at 12:55 PM, weinoo said:How do like them? Hollandaise? Drawn butter?
I am a Hollandaise guy through and through. And despite my love for Schnitzel I do prefer my Spargel with a selection of hams (both raw & cooked), chopped hard boiled eggs and parsley. But I‘ll prep some next weekend when I am back home.
Sooo … this is Spargel in the Duvel household. Well, at least for me.
The (local) asparagus was washed and trimmed. The trimmings were boiled with salt, sugar (I use maple syrup), butter and lemon juice for half an hour, strained and the resulting liquid used to poach the trimmed asparagus for about 15 min*. Meanwhile some sauce Hollandaise was literally whipped together with an extra teaspoon of flavored mustard (the Duvel touch 😉) I recently aquired …
Served with buttered potatoes and - for me - cured pork products: Tyrolean Speck and some Jamon Serrano. Plus a nice cured goose breast I found at my local dealer 🤗 „Hard“ boiled eggs and parsley as flavorful garnish …
Family had Schnitzel, which I remembered only to take a photo of at the very end.
Wine should have been a Palatinate Riesling, but unfortunately the bottle was corked. I had a Mosel cuvée that filled in fine …
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* the resulting poaching liquid will become a nice Spargelsuppe tomorrow …
