Matt and I are being driven mad today, the alarms are being tested and they ring every few minutes. We have nowhere particular to go today so we are putting up with it but I am at the point of screaming. We go through this every year, I think, but this year it seems particularly aggravating for some reason. We have a bell right outside our apartment which doesn’t help of course. I'd not long finished writing this and they stopped, about 2 hours earlier than estimated. Hurrah.I finally cooked my rhubarb, not the best I have ever seen but I have
no doubt it will taste just fine. I used Splenda to sweeten not wanting to turn it into a high calorie dessert. I have enough for two servings. I got some for a friend, hope hers is OK as well. Spring has left us, it is cold and windy today. Matt has gone from shorts yesterday to long pants today and said he actually needed a coat when he went out this morning.
I just read an interesting article about crystallised honey. It is one way to tell
that you have got the really good stuff from a local apiary rather than processed stuff which doesn’t have such a good taste and nor is it as pure and good for you. You can de-crystallise it by standing the jar in warm water, but if you do this too often you end up with a tasteless product. I actually love the crystallised form anyway. It is much easier to handle and I don’t have to watch for honey drips when I spoon it from the jar onto my toast. Just might add a little to my rhubarb too.I actually don’t like roasted asparagus as much as steamed or boiled although certain dishes it works better. This one looks pretty good so I thought I would share it. Some of you may remember I have been making baby kale smoothies. I was wondering how kale compared with asparagus and I find that the main difference is in the Vitamin A component. Otherwise they are very similar in nutritional value.
Roasted Asparagus with Hollandaise
Recipe courtesy of Food Network Kitchen
Yield:4 servings
Ingredients
Asparagus:
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Sauce: 1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt
Directions Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Cook's Note: This recipe can be easily doubled. If you double the recipe, be sure to place the stems on the baking sheet so that the tips are pointed toward the center, and the bottoms are pointed out, toward the edges of the pan. Since the tips are thinner than the stems, they tend to cook faster. However, when roasting, items at the edges of the pan cooked more quickly than those in the center. Taking the time to lace them this way helps the asparagus cook evenly.
Have a great day
