I love asparagus. Roasted, raw, in soup or salad. It is one of my top 5 vegetables to eat. I love the freshness of it in the springtime.
When I was growing up in Watertown, SD asparagus was a big part of our family life in the spring. What? I know, it sounds a bit crazy but asparagus grows wild in the shelter belts. Shelter belts are rows of trees that are designed to help block the wind as it comes sweeping down the plains. After church on Sundays, we would change our clothes and go out into the woods “hunting” for asparagus.
My sister, Candice and my brother Craig and I would build forts and play games while my mom and dad searched for the wild asparagus. My mom always talks about making memories and that memory is strong! Such a fun time with my family and we got great meals out of it.
My mom is an incredible soup maker. Her soup making is what made me such a lover of soup. If i don’t feel well the first thing I want is soup. We would go home and we would clean the asparagus, “snapping” the ends off. Asparagus naturally breaks where the wooden part ends and the tender part begins. She would prepare it in different ways but my all time favorite was soup.
I don’t remember a Vitamix in our humble kitchen just my mom chopping, sauteing the veggies and creating heaven in a bowl.
This is what created my life long love affair with asparagus.
Roasting asparagus is the perfect way to cook it in large quantities. Toss with some olive oil, salt and pepper and you are golden. You can keep it warm and it doesn’t get soggy. You can serve it just like that or even melt some gruyere or parmesan on it for some extra saltiness. I love it with hollandaise sauce.
Hollandaise sauce automatically makes people think its hard but I promise this recipe is an easy way to accomplish that perfect, velvety sauce that feels like you are dining with royalty.
Check out the recipe below. Bon appetit!
Preheat the oven to 375 degrees.
Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the
asparagus in a single layer and sprinkle liberally with
salt and pepper. Roast the asparagus for 20-25 minutes until tender but still crisp.
Melt the butter in a small sauce pan. Place the
egg yolks, lemon juice, 1 1/2 teaspoons salt,
3/4 teaspoon pepper and cayenne in the jar of a
blender. Blend for 15 seconds. With the blender
running, slowly pour the hot butter into the blender
and blend for 30 seconds, until the sauce is thick.
(You can leave it in the blender at room temperature
for up to 1 hour. If it is made in advance, add 1
tablespoon hot tap water and blend for a few
seconds before serving.)
Pour the hollandaise sauce over the warm
asparagus and serve.