oven roasted white asparagus
GERMAN WHITE GOLD
As promised, here comes my favorite way with asparagus. Buttery, caramelized, oven roast and pan fried white asparagus served with garlicky potatoes.
Asparagus and wild garlic happen to fall into the same season, so it’s a combination you should go with! White asparagus and wild garlic truly is a match made in heaven.
I won’t loose many words on the benefits of oven roasting asparagus. I have done so before, and if you are interested check out my Asparagus Mimosa recipe.
The key to this dish is the additional panfrying. This step will perfectly caramelize the white asparagus and let it transform from white to real gold.
This asparagus can perfectly go alone as a starter. Unbelievably deep in flavor, trust me, this is great!
After 40 – 50 min in the oven (this of course depends on the thickness of your spears) the asparagus should be soft but not flabby. Don’t overcook your asparagus! It should still keep its form when you hold it up with a fork. If the ends are hanging down on both sides you know it was to long! : (
A bit too raw on the other hand is still fine, as you’re about to add a panfry on high heat.
I really got into Hollandaise Sauce methods for this recipe. Basically, there are two main methods and loads of little tricks and differences to let eggs emulsify with butter.
- Method: Bain Marie
- Method: Blender
In a nutshell, there is no foolproof way. It is just as Anthony Bourdin says: `Know this. If you haven’t made this before, you will surely fuck this sauce up. Don’t worry. Just do it again. ` – So – you may want to double this part on your shopping list.
Method one, Bain Marie:
You set a heatproof bowl over simmering water, whisk egg yolks to a certain temperature and consistency and then emulsify the eggs with lukewarm butter.
Method two, Blender:
With this method, you blend egg yolks in a food processor and with the mixer still running you pour in butter, melted at a higher temperature than you would do for the Bain Marie methods. But in the end, it’s hard to control the temperature and I didn’t go with this method because Wiki told me: `the products of blender methods may be acceptable, but are generally considered to be inferior to the products of Bain Marie methods. `
Whatever method you prefer – still there are million ways do do it. You could work with cold butter cubes or melted butter. Some add a vinegar reduction at the beginning, some at the end. You can use lemon juice or sherry some add Cheyenne pepper. The vinegar-reduction is the classic approach. The vinegar helps to control the coagulation point so the sauce won’t curdle up too fast. In my opinion the only thing a good Hollandaise needs is a mild acidic tang from lemon juice and a good pinch of salt. For me anything else brings the Hollandaise too close to being a sauce Béarnaise.
However, I provide a nice and easy method here which works out well and is not very complicated.
Be sure to closely control the temperature!!! Egg yolks will curdle at about 82°C / 180°F, too little heat and the emulsion will fail to form. Always have another pack of butter and some extra eggs in your fridge and you’ll be fine!
Not much to say to `potatoes with wild garlic`. If you can’t get your hands on wild garlic, just leave it, or use parsley instead. – That’s different, but great non the less.
Enjoy your oven roasted white asparagus with Sauce Hollandaise and potatoes with wild garlic.
- 1 ½ kg / 3 lb white asparagus
- 3 tbsp unsalted butter
- 1 tbsp superfine sugar
- Sea salt
- Black pepper
- 180°C / 356°F, 40 min
- 200 g / 7 oz unsalted butter
- 3 egg yolks
- 1 tbsp cold water
- 1 tbsp lemon juice
- Sea salt
- White pepper
- 1 ½ kg / 3 lb potatoes
- 1 bunch of wild garlic
- 3/4 tpsp unsalted butter
- Sea salt
- Black pepper
Start with the Sauce Hollandaise as you can easily keep it in a warm place (so that the butter in it won’t solidify) for 2 hours. Just loosen it up with a drop of cold water before serving.
Melt the butter at a low temperature and take of the heat, as soon as it is melted.
Set a heatproof bowl over barely simmering water (the bottom of the bowl shouldn’t touch the water). Place the egg yolks in the bowl and whisk, always scraping on all sides of the bowl, until almost doubled in size and the color changes to a light yellow. Take immediately of the heat but leave the bowl over the pan.
Start pouring in the butter - very slowly!!! - And, meanwhile, whisk like hell, all the while to a mayonnaise like consistency. Add the lemon juice, and season with salt and pepper to taste. Set aside to a warm place until needed.
If you’re really confident with Sauce Hollandaise you can also prepare it while the potatoes are cooking to save some time.
Preheat the oven to 180°C / 356°F.
Cut of the hard and woody end parts of the asparagus or break them of with your thumb (about 4 cm) and peel it thoroughly.
Place into a large deep baking tray and try to layer as less, as possible. Dust the asparagus with the superfine sugar, followed by little butter pieces. Sprinkle with sea salt and black pepper.
Cover with tin foil and place it in the oven for about 40 min. Don’t overcook! The asparagus should still be firm. The roasting time depends on the thickness of the asparagus.
Bring hot, salted water to a boil cook the potatoes for about 20 min (You should be able to pierce the potatoes easily with a knife.). Drain, peel and toss with butter, a pinch of salt, 1 dash of black pepper and the chopped wild garlic.
Pop the asparagus into a hot frying pan together with some of the buttery juices from the baking tray. And fry until golden brown on all sides.
Assemble everything on a plate.