The asparagus just grows along side the road but it's hard to spot if you don't know what you are looking for. The best way to find it is look for the old growth that went to seed the year before. If the area has been mowed then you go by memory or GPS.
Once our basket is full we head home to prepare our fresh asparagus. Asparagus can be cooked many different. We like it grilled, stir fried, and steamed. Here's how I served it this week. It's really pretty quick and easy.
4 chicken Scratch Poultry egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted
pinch of cayenne
pinch of salt
Wash asparagus and trim off the bottom part if they're a little woody. Separate egg yolks and whisk together with lemon juice in a stainless steel bowl until the mixture is thickened and doubled in volume.
If your like me and don't have a double boiler, use a metal bowl that will sit on a sauce pan. Put about 2 inches of water in the sauce pan, you don't want the water to touch the bottom of the bowl. Place the bowl on the sauce pan and begin to simmer the water and continue to whisk the egg mixture rapidly. Be careful not to let the eggs get too hot or they will scramble.
Remove from heat and whisk in cayenne and salt. Set aside in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
I now steam my asparagus in a covered Pyrex dish in the microwave for about 4 minutes, I like it too still be a little crisp.
Drizzle on your Hollandaise sauce and enjoy.
Drop us a comment and let us know if you also hunt asparagus. Start watching along side the road you just might spot some.
God Bless and have a great day!