Spring, that glorious return of longer days, more sunshine, a break in all that much-needed but unfamiliar rain we’ve had. It’s so good. Flowers are exploding, tables at farmers’ markets are starting to fill up with even more variety. And it’s officially peak asparagus season. We dare you to eat as much as you can in as many ways as you can. We’ve gathered some recipes and resources that’ll help you enjoy a beautiful spring love affair with asparagus.
Start with this great New York Times guide to all things asparagus by master of simplicity chef David Tanis – how to select the best stalks at the market, how to store it, snap it, steam it, stir-fry it, you name it, this guide has you covered. Roast some, grill some, steam some and slather it with salted butter. Shave it raw and dress it simply with a spicy olive oil, lemon, salt and pepper.
Then move on to somewhat more complicated, but still deliciously simple, preparations. How about topped with hollandaise? Here’s Julia Child’s classic recipe for blender hollandaise – you need to try it! Top steamed, roasted, or grilled asparagus with hollandaise for a beyond-delicious treat, add a poached egg and a slice of toasted local sourdough and you’ve got a meal. Oh, and you’re going to have a lot of egg whites left over. Can we suggest you try making these, served with some early strawberries and/or a meyer lemon curd?
Watch Julia make hollandaise herself here. Even if you’re not going to make it, watch Julia do it. You’ll be glad you did. That oeuf poché Florentine drenched in hollandaise. O. M. G.
If you want a hollandaise fix but don't feel like making it at home, come on in for brunch at Stella Nonna and order up some Eggs Benedict with Mitch's freshly made, crisply toasted English muffins and perfectly poached eggs, all topped with Tim's perfectly balanced (if we say so ourselves) hollandaise. So good.