Spring is here! For a long time, we debated which recipe could be our spring heartthrob. The versatile asparagus, which can be boiled, steamed, roasted or even grilled, is a culinary delight! Or the pungent and spicy wild garlic, which, despite its garlicky aroma, gives a delightful fresh kick? We admit it, we failed miserably in the decision-making process, but escaped the dilemma with a delicious result. It’s called “Green Asparagus with Wild Garlic Hollandaise” and it beguiles everyone.
Speaking of the heart, did you know that green asparagus stimulates blood flow to the abdomen and thus has a positive effect on the libido? It also stimulates the metabolism, helps the body flush out toxins and promotes cell renewal and blood formation due to its high folic acid content.
Wild garlic is a natural remedy that helps with stomach and intestinal problems by promoting the formation of beneficial digestive juices. In addition, wild garlic has an anti-inflammatory and decongestant effect, especially beneficial for people with joint pain.
So, enough rambling! It’s time to let spring feelings run free.
Green asparagus with wild garlic hollandaise
- 1 kg green asparagus
- 1 pinch of sugar
- 250 g butter
- 30 g wild garlic
- 30 g olive oil
- 3 egg yolks
- 1 tablespoon herb vinegar
- 3 tablespoons water
- Bring 2 liters of water to a boil in a large pot. Then add 1 tablespoon of salt and a pinch of sugar to the boiling water.
- Wash the asparagus and cut off the woody end. If necessary, peel the lower third.
- Cook the asparagus until just tender (approx. 7-8 min). Make sure that the asparagus is completely covered with water when cooking.
- Carefully remove the asparagus from the water using tongs and drain well.
- Attention: do not pour the asparagus water out of the pot! We use this as a water bath for the preparation of the wild garlic hollandaise. To do this, turn down the stove temperature until the water is just before boiling point.
- Meanwhile, slowly melt butter in a small saucepan and set aside.
- Place wild garlic and oil in a small bowl, mix briefly and add to melted butter.
- Place egg yolks with water, vinegar and a little salt in a round bowl (preferably metal) and place on the water bath. Stir with a whisk until the mixture is creamy. Make sure that the bowl does not touch the hot water during this process.
- Once the egg mixture has about doubled in volume, remove the bowl from the water bath and slowly fold in the liquid wild garlic butter, continuing to stir constantly.
- Season the wild garlic hollandaise with salt and pepper.
- Serve with baked potatoes and a glass of Charlie Chardonnay.