People tend to have a slightly transfigured, often exaggerated view, of the supposed excellence of products from their homeland. Of course, this is often due to one’s own history and is more of an emotional statement than a justified assessment of the quality – but of course, this is nothing less than the pure truth when it comes to the asparagus from my old home, from Westphalia…
Since Thursday, the first asparagus may finally be stung around the Teutoburg Forest and we have purchased on Saturday at the small market in the old town of Bielefeld, a kilo and imported to Hamburg.
Already weeks ago, when the first conversations and thoughts were already circling around the soon approaching asparagus season, I saw before the inner eye the first form of preparation: Pure, reduced to the essentials. The asparagus cooked sous-vide, accompanied by a hollandaise sauce.
My tip: The new book about Sous Vide
- Herbicht, Markus (Author)
While the asparagus finally found its way into the Fusion Chef, we dared to make our first own hollandaise sauce and discovered that its production is not that complicated (especially compared to vacuuming fresh asparagus): Three egg yolks and six tablespoons of white wine gently warm in a bain-marie, beating until foamy, slowly fold in about 200gr of previously clarified and slightly cooled butter, season with cayenne pepper, salt and lemon. Ready. Airy.
A successful start of the belated asparagus season…
Tip: The SousVide Supreme Demi
Exact temperature between 30 and 999 degrees, accurate to 0.5 degrees. High quality workmanship and also suitable for smaller kitchens. Clear instructions and very easy to use. Already from 280€.
