Today I managed to buy some fresh locally grown Asparagus in
Bidford on Avon. Bidford is a small village on the banks of the River Avon in Warwickshre but it borders Worcestershire Worcestershire is believed by many to be the home of the best Asparagus in the World. Top restaurant and hotel chefs travel from far and wide to bid in Asparagus Auctions for fresh 'Vale of Evesham Asparagus'.
You can find out more about Worcestershires
British Asparagus Festival here. This is celebrated in earnest in Worcestershire. The Festival starts on Saint George's Day and runs for two months. It is marked with many local events and celebrations. Asparagus growing is a big part of this counties Cultural Heritage. Asparagus is known as 'The King of Vegetables' and is considered one of the most luxurious of vegetables. In our house it is eaten as a seasonal treat and I would feel very cheated if I didn't have any within a season. I only buy locally grown. I usually steam 'Sparrowgrass' ( as it is known locally) and serve it with melted butter.
I have decided to attempt to steam this Asparagus and serve it with Hollandaise Sauce. I have never made Hollandaise before but after reading
'The Quince Tree' blog post about 'Asparagus and Hollandaise Sauce'. the recipe and instructions looked so delicious I decided it was worth a try. I have previously felt it was out of my league. Sue, the writer of 'The Quince Tree' also lives in Worcestershire, I love reading all of her posts especially the cookery.
Ingredients for Hollandaise Sauce
3 tablespoons of white wine
2 tablespoons of water
3 beaten egg yolks
275g of butter cut into 25g pieces
Method
Make a white wine reduction with the wine and water, until one scant tablespoon is left. Pour it into a dish to cool. Add the beaten egg yolks to the cooled wine reduction and place in a dish over a pan of simmering water. Whisk continuously.
Add the butter 25g at a time whisking continously. Whisk until the sauce is thickened to a coating consistency. Pour over the Steamed Asparagus. (I steam my Asparagus for five or six minutes).
What it lacks in presentation it sure made up for in taste. It was absolutely delicious. It is an indulgent, calorific, buttery, food heaven. I will definitely be making this again.
