Asparagus arrives in the Pacific Northwest at that sweet transitional spot between spring and summer, and it’s a very nostalgic flavor for me. The amount of time it takes to cook asparagus depends on how thick the stalks are. Skinny stalks might take a minute and thick ones may take 2 to 2½ minutes. Pull one out as they cook to test if they are ready. I like the texture to have lost its raw snap and be slightly al dente, rather than soft throughout. And remember to reheat the asparagus lightly before serving it with the hollandaise. Warm hollandaise and cold food don’t mix.
- Yield: 6 to 8 Servings
- ¾ cup Black Garlic Hollandaise
- 2 pounds asparagus (about 2 bunches)
- ½ cup fried garlic chips
- Keep the hollandaise warm while you cook the asparagus. Snap off the ends of the asparagus by bending the stalks until the asparagus naturally breaks. This natural break point is the place where the tender stalk meets the more fibrous woody end. Discard the woody ends (and eliminate the need to peel the asparagus). Trim the ends slightly if you want an even cut. Blanch and shock the asparagus , cooking until bright green and al dente, 1 to 2 minutes or so, depending on the thickness of the stalks. Reserve the blanching water in the pot.
- Just before serving, reheat the asparagus so the hollandaise doesn’t seize up on it: turn the heat back on under the blanching water and dunk the asparagus in the barely simmering water for 30 seconds to 1 minute. Dry the spears on a clean kitchen towel.
- To serve, arrange the asparagus stalks, with the tips all facing the same direction, on a serving plate and spoon the warm hollandaise over the top. Garnish with the fried garlic chips and serve immediately.