Asparagus Hollandaise & Smoked Salmon

The Asparagus season has started! 


At the beginning of the month of April I received an asparagus package from . When I opened the asparagus box I immediately knew that I could make some great dishes with it.

These AA-quality asparagus come from Limburg and came together with a refreshing wine from Jeffrey's Bay Sauvignon Blanc wine and delicious butter from Lurpak.


In our country we have a number of 'food traditions', such as the first one Dutch New (herring) and of course the Dutch White asparagus. from the cold ground. Harvested yesterday and delivered fresh to my home. Let's go!



How to prepare: Crispy filo pastry. Grease the baking tins with butter. Grease the filo pastry with herbal oil. I used Lavas oil. Daslook oil can also be tasty. Place at least 2 greased filo pastry sheets on top of each other and ensure they are in the desired shape. Put them in the baking tin and press down. bake them in an oven at 185 degrees until they are brown. 


How to prepare Asparagus:

Put a large pot on the stove with water and add vegetable stock, salt, bay leaf. In the meantime, peel the asparagus and throw the peels and the (cut off) woody end of the asparagus into the boiling water. add a knob of butter to the water if necessary. Secure the peeled asparagus with twine. This makes it easier to remove the asparagus and they do not float. You don't have twine? Place them in the water and place a cooking towel over them to keep them submerged. Put them in the water and when they boil, set the timer for 5+ minutes. Then turn off the heat. and let them sit in the water for a few more minutes. Always check whether they are to your liking and they are ready. 


Quick Hollandaise sauce with the hand blender. (Quick Hollandaise)

Place 1 egg yolk with a dash of white wine vinegar and half a tablespoon of soft/mild mustard in a narrow measuring cup. Add 100 gram of lukewarm melted, clarified butter while mixing. use salt, pepper and lemon juice if necessary. You can also use other vinegar instead of white wine vinegar, such as tarragon vinegar. 


Served with smoked salmon fillet seasoned with lemon pepper.

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To learn more about the Cape Verdean culture you can find a lot of information on the website of Nosagenda.