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| Perfect for spring |
Spring is finally here. The sun is out, school holidays are underway and I am anticipating most of the foodie magazines will be featuring asparagus so thought I would get in quick to share two of my favourites recipes. The first one stems from lazy mornings, pre kids tucking in to eggs Benedict (eggs drowning in hollandaise sauce) and the second one is a dish our dad prepares when ever he gets his hands on asparagus or spinach. One is very healthy, you can eat it till the cows come home, the other however probably requires a week omitting butter out of your diet to cancel the effects!
Whatever your poison, give them ago. They look great, don’t take up much time and are really easy.
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| If you love hollandaise in a cafe, best you don’t find out whats in it, it’s seriously decadent! |
I have to admit, I had never made hollandaise sauce before. I have eaten enough of it but always dismissed it as being to time consuming and with the potential to not work. Writing this blog has definitely taken us out of our comfort zone and made us try new things out. This sauce is super easy. I found it in a book called “Brunch, the perfect treat” by Jennifer Donovan.
Usually Ingrid and I adapt, change and make up the recipes but for something like hollandaise, I wasn’t about to even try. I have however added more lemon than the recipe suggested, as I like mine with more zest. (you could even use limes)
2 bunches of asparagus
Warning – this is addictive, whilst doing this photo shoot my finger was in the bowl many times!
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| Fresh and healthy – always gets eaten at a BBQ! |
Zesty Asparagus and Egg Salad
What you need
2 lemons
2 generous splashed of olive oil
2 boiled eggs
Salt and pepper to taste
Hard boil the eggs
Blanch, steam or microwave the asparagus
Cool under cold water
Arrange on a plate – tips facing the same way
Squeeze the lemon juice over the asparagus followed by the oil
Cut the boiled eggs into quarters and arrange
Season with salt and pepper.
Chill before serving
