Wednesday, 21 May 2008
Spargel (Asparagus - especially the white variety) is the greatest vehicle for Hollandaise Sauce ever invented (except for, perhaps, poached eggs). Yes, we are in the grips of Spargel Fever over here in Germany to the moment. The markets are heaving with it, you can get it from street side vendors, you can get it direct from the farmer, you can get it from the supermarket - whichever way you choose, just don't forget it peel it, as I did on my first go at cooking it. It tends to be stringy.