May 17, 2013

bavarian style

beer gardens - twelfth avenue

German food gets a bad rap. What’s not to like about giant pretzels with obatzter cheese, spaetzle and dumplings? Oh, and don’t forget the white spargel (asparagus) with hollandaise. Yum, it’s making me hungry.

We had several types of cuisine while in Munich this week, but the beer gardens remain to be my favorite. Not entirely for the food, but the company. On our last night in Munich, we went to the Hofbraeukeller and had a blast. Our German colleagues met us and we sat fifteen around the table laughing and talking until we were kicked out.

We left the beer garden and moved on to an underground nightclub, which is where I got to see what engineers look like when dancing.

Without further ado, I present you spargel with hollandaise.

Spargel with Hollandaise

INGREDIENTS

2 pounds spargel
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

SPARGEL PREPARATION

White asparagus must be peeled. Use a vegetable peeler and start below the head peeling toward the bottom. Turn the asparagus slightly and repeat until the whole stalk has been peeled.

Once all the asparagus has been peeled, cut off the ends one inch up. Keep the peeled asparagus in a damp kitchen towel until ready to cook.

Boil for 8-10 minutes in large pot of water, salt, butter and lemon juice.

HOLLANDAISE PREPARATION

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the spargel.
Enjoy!