Veggie of the Month – Asparagus

SEASONALITY: Asparagus season usually starts around late February and goes until June, but the peak months are in April and May.

STORAGE: Asparagus tastes best when cooked the day you buy it. If that’s not the case, store them as you would store cut flowers. Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days.

PREPARATION: Wash the asparagus and trim or snap the woody ends off the base, using a vegetable peeler, remove the outer layer of the stem from the base to about halfway up the spear, this will result in a tender stem.

COOKING METHODS: Boiling, steaming, roasting, sautéing, broiling, and pan–roasting are various ways to make the tender green spears pop with flavor.

TIPS FOR USE: Try to find the freshest Asparagus you can and wash it well. Don’t overcook it. Asparagus is delicious with just butter or oil and salt. But it actually pairs well with a surprising range of ingredients. Try topped with pesto, sprinkled with nuts, decked out in cheese, or showered with herbs.

Roasted Asparagus with Hollandaise

Adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-asparagus-with-hollandaise-recipe-1928088

Ingredients:

Asparagus

• 1 pound medium Asparagus
• 1 Tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper

Sauce

• 1 large egg yolk
• 1 ½ teaspoons freshly squeezed lemon juice
• Pinch cayenne pepper
• 4 tablespoons unsalted butter (1/2 stick)
• ½ teaspoon kosher salt

Directions:

1. Preheat oven to 450 degrees F
2. Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
3. Meanwhile, put the egg yolk, lemon juice, and cayenne pepper in a blender. Pulse a couple of times to combine
4. Put the butter in a mall microwave-proof bowl and heat until just melted, with the blender running gradually add the melted butter into the egg to make a smooth and frothy sauce. If the sauce is really thick blend in a teaspoon of Luke warm water to loosen it up. Season with salt.
5. Spread the roasted asparagus on a serving platter, season with pepper, and then top with the Hollandaise Sauce and enjoy!

Nutritional info: Calories 173, Total Fat 17 grams, saturated fat 8 grams, carbs 5 grams, dietary fiber 2 grams, protein 3 grams

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