We love them. They are among the first spring vegetables and their return to market stalls is synonymous with good weather. Make the most of its freshness, as the season for asparagus is very short. In April, the first white asparagus directed the tip of his nose at market stalls, and he was joined in May by green asparagus. And as of June, it’s over. If we often eat asparagus with a little olive oil, it would be a shame to deprive ourselves of the full range of possible sauces for this delicious vegetable. We specially offer you 3 recipes of asparagus sauce that will delight your taste buds.
What asparagus sauces should you choose as the best accompaniment?
Served cold as an appetizer, the benefits of asparagus are well-established. However, it can be boring if the seasoning lacks originality. Admittedly, the simplest of all is the vinaigrette, so why not sprinkle it with the aromatic plants? In fact, asparagus goes well with parsley or chives. However, cilantro or dill should be avoided, as they mask the subtle flavors of these vegetables. After a brief reminder of the best possible way to cook asparagus, we will present you with 5 very simple recipes for sauce for asparagus. You will tell us about it!
First of all, calculate between 200g and 300gm of asparagus per person. Cut off the base of the asparagus and using a vegetable peeler, peel the stems. Then rinse, dry and cook for 10 minutes in steam or boiling salted water. Filter immediately. Taste it warm or cold, and why not, with one of the 5 types of sauces we will serve you.
Asparagus Sauce: Classic Béarnaise Sauce
Here are the ingredients needed to make this sauce:
- 6 tablespoons vinegar
- 1 chopped leek
- 4 sprigs of tarragon
- 2 sprigs of chopped cherry,
- 4 egg yolks
- 250 gm butter
Reduce the vinegar, shallot, tarragon, and chervil sprigs in a saucepan. Then add 4 eggs and 2 tablespoons of cold water. Then put everything in a boiling water bath. Beat for 5 to 8 minutes to get a thick, frothy cream. Melt 250 grams of butter over low heat without stirring and gently remove the foam that forms on the surface. Finally, pass it through a sieve and add it in a thin stream to the preparation, whisking constantly. Salt, add 2 tablespoons of chopped tarragon and the juice of half a lemon. Serve directly with asparagus.
Here are our easy instructions for making this recipe, which is little known in France. First, put 4 egg yolks in a saucepan. Secondly, add 2 tablespoons of cold water and put in a boiling water bath. Take care of the cereal by whisking for 5-10 minutes to get a thick cream and foam. Meanwhile, melt in a saucepan and over low heat, 250 g of butter in the form of cubes.
With a spoon, remove surface scum. Incorporate the butter in a drop without stopping to whisk and without pouring out the white sediment that has fallen to the bottom of the pan. To finish, we add salt and add half the juice of a lemon. All you have to do is serve the asparagus.
Among the asparagus sauces, have you ever tried muslin mayonnaise?
To make this sauce, crack two eggs and separate the white from the yolk. Secondly, mix the yolks with 2 teaspoons of mustard. Then salt and pepper. For the rest, you will need to use a whisk. Put the mixture into the mayonnaise by adding 20 cl of sunflower oil little by little.
Next, beat the egg whites and gently mix the two preparations. For a higher note finish, add 8 chopped chives. This sauce should be enjoyed with asparagus. what do you say ?
Maltese orange sauce recipe
Wash half of an organic orange under cold water and then pat it dry. Preach half the enthusiasm. Submerge them in boiling water for two minutes, then drain. Squeeze the orange juice and describe it. In a heavy-bottomed saucepan, beat 3 egg yolks with 5 cl water, salt, and pepper for 30 seconds.
Place over low heat and whisk 2 to 3 minutes until preparation forms a ribbon. Gradually add 175 grams of butter, cut into small cubes while whisking. Flavor with orange juice and peel. Serve hot with warm asparagus.
And a Flemish sauce to accompany the asparagus? Want to taste?
Flamande sauce is easy to prepare. To do this, start by boiling 2 hard-boiled eggs. Then peel and roughly mash them with a fork in a deep plate. So far, so good ? Next, melt 75 grams of butter with the juice of half a lemon in a saucepan.
Then beat vigorously until the butter becomes foamy. Finally, it is removed from the fire. Add eggs and 3 tablespoons chopped parsley. Salt, pepper and cover the cooked asparagus. So, drooling? Also check out our easy, light asparagus recipes to pamper yourself!