A Spring Affair
3/15/2011
Springtime is my most favorite season of the year. Everything begins anew. Flowers pop up from there winter naps through the thawing soil. Birds return to their native homelands and tweet their happy little songs. The Sun begins to shine a little bit more and warms the air and our faces. But most importantly, new fresh vegetables start to show up at markets and groceries. Fiddleheads, ramps, field greens and asparagus are some of the first to find their way to our tables and eagerly awaiting taste buds.
This week will be filled with various ways to use asparagus, beginning with my favorite brunch item, Eggs Benedict. Welcome Spring!
4 Thick sliced and toasted Challah bread
8 Slices smoked ham
8 Eggs
4 Egg yolks
1 tsp of white vinegar
2 Tbsp of lemon juice
9 oz Unsalted butter
Dash Cayenne pepper
Kosher salt
1/2 lb. Fresh asparagus
Directions
Cut the butter into small chunks. In a double boiler over med low heat place the lemon juice, 4 egg yolks, cayenne pepper and the salt into a medium saucepan. Whisk all ingredients until combined. Watch heat as the egg will curdle if you aren't careful. Quickly whisk in butter piece by piece until completely incorporated, whisking vigorously until the sauce thickens to the desired consistency. Add more salt and pepper to taste. Remove from heat, but leave over water to keep warm. Give it a quick stir once in a while to keep a film from appearing.
Snap asparagus at base and rinse clean. Place in boiling water steamer for 6 minutes.
Bring a 1 qt. saucepan filled with water to a boil. Once boiling add vinegar and lower heat to med low. Crack eggs in a small bowl. With the back of your spoon create a small whirlpool in the water and carefully add the egg. If your eggs are old or your water is boiling to high, the yolks will break and whites will not congeal properly. Once your eggs are done to your liking (I prefer a runny yolk, about 3 minutes) remove with a slotted spoon and place on paper towel covered plate to drain.
Quickly heat ham in a skillet-do not brown. Place Challah on a plate, top with ham, next the asparagus, two poached eggs and drizzle the hollandaise over top. Serve immediately.
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