I prefer to make this the traditional way over the stove, but it can be made in a blender as well. Sauce maltaise is just a gussied up hollandaise sauce. If this step is left out, the eating experience will be not-so-nice as fibrous strings will prove difficult to cut and chew. ![]() The base of the stalks tend to be woodier than green asparagus and need to be peeled with a vegetable peeler. The spears are harvested before their tips grow through the top of the mulch. Although the stalks appear white, it is really green asparagus that has been covered with at least 8 inches of mulch to keep sunlight away from the ripening spears. White asparagus has a very short season from April to May. This recipe is inspired from that first meal – Thanks Jenny & Stuart!!! (of course, what doesn’t hollandaise sauce taste good on?). I couldn’t believe how sweet the asparagus was and how well it pared with with the creaminess of the sauce. When I arrived in Paris some friends invited me over for a dinner of filet mignon and white asparagus served with hollandaise sauce. Although I had seen it before in markets, I never attempted to try it because of my previous experience. I had only tried it once from a can and it was stringy, wet, limp, and disgusting. Don’t be afraid of the sauce, it’s really not difficult…īefore moving to Paris I had never tasted fresh white asparagus. This recipe is straightforward and elegant. ![]() ![]() Think of it like an Oscar party but French! Pour a glass of champagne and enjoy watching all the televised glitz and glamour while eating grilled veal finished with herb-orange butter and white asparagus topped with sauce maltaise (an orange flavored hollandaise sauce). In honor of the 60th Anniversary of the Cannes film festival I’ve created a decadent dinner to enjoy at home.
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