And you DON´T throw away the peels and the cut off ends. You boil them with the asparagus! Then you save the cooking liquid, the cut off ends are rubbed through a sieve, then you thicken it with roux and a bit of cream, and... Voila! Asparagus soup! Learned it from my thrifty Dutch mother.
Just made the sauce (with poached eggs and toast) and it's SO GOOD and really simple to make (only pain was the muscle workout from the whisking). Thank you so much!
I watched this video yesterday morning and realized i had everything to make it, which is unusual haha. But i tried a crack at it and my boyfriend loved it, id never made anything like this before but im always inspired by your well executed tutorials. I cant wait to attempt your bearnaise sauce. Love love love
Congrats on trying new things!! Hopefully his videos inspires you to add ingredients to your grocery list and try some more new things. Cooking for friends and family and listening to them make "yum, yum" noises with that first bite is such a joy. It's a true expression of yourself. I hope you continue experimenting with cooking. Enjoy!
Several years ago I made a great "invention": Finely chopped spring onion greens and a drizzle of Styrian pumpkin seed oil sprinkled on the ready made dish go fantastically with asparagus and sauce Hollandaise/Fleurette/Mousseline. :-)
Really lovely, Stephane. I made it today (and added a little bit of estragon to te sauce) and can say it will be a classic on my repertoire. Vraiment delicieux! Absolutely delicious! Thanks so much!
Lovely! Simple, and looks delicious. I'd be tempted to try this with something else, too, like other vegs; maybe it would even work with fish? Remind us, please, the peak season for asparagus? Thanks! 😀
i cook my (white) asparagus a lot shorter. actually i don't cook them at all, i turn the heat off when the water boils and leave them in the water for a few minutes. they get soggy when boiled too long and loose much of their delicate flavour. here (in the netherlands) we usually eat them with ham, boiled eggs and melted butter. your sauce i'm definitely going to make!
Thank you for a new asparagus sauce... sounds delicious. There is a new type of asparagus on the market. Purple Asparagus, it tends to be sweeter than the green asparagus.... When peeled the stalks are a deep green, they should be handled as any green asparagus, the head will be darker after cooked.
Definitely going to try this recipe. We had a warm week and a cold rainy friday.. i need to get out and check our asparagus patch. 15 min would be to long on the pencil thin ones from our garden.
Your videos helped me exceed my rivals in my cooking class when they least expected it! Merci Boucoup! Also, can you make something that involves a total of 45 minutes cooking time, maybe a pan cooked crispy skin chicken dish? (with some sort of a side like salad or vegetables) Thank you!
@@FrenchCookingAcademy always chef! It is my only escape from the bad things happening in personal life, the best thing that ever happened to me was when i was allowed to cook an egg for the first time, I have never stopped growing since then, thank you for your continuous help! 👍
After watching this, I feel like I have been a brut to the asparagus in my garden. Luckily I have a few spears left to harvest to try your cooking method and sauce.
@@FrenchCookingAcademy it is french haut cuisine here in Australia. I am loving it. Tres bon tres tres!! 2 semesters almost 12 months. I bought Escofiers GC as a study guide.
@@w0033944 Oh, I see. Thank you for the Information! I am from Vienna and we get a great amount of white asparagus mainly from the Marchfeld, a region in eastern Lower Austria.
If you peel it you will not need to trim the base of the asparagus as much and it's more tender. Jacques Pepin did an entire show on these sauces but he never showed sauce flourette-maybe it wasn't well know then. Cheers!
Hi Stéphane! How do you choose your white asparagus? Living in France for a year, I came across wildly varying quality, from amazingly sweet and fragrant to bitter and lifeless - what makes a great white asparagus?
First thing of course buy them when in season. Then favor straight ones with a nice bourgeonning head with the floret really tight together . Also a fresh asparagus should break easily. If there some dryness on the stem or you can slightly bend the stem don't buy them. For bitterness make sure you peel of the thick skins
Usually for poached eggs (Egg Benedict), Steak (Bearnaise), panko-crusted-fried chicken/ pork... I would not use it with seafood though, a beurre blanc or a pan sauce with white wine would go better, but you can try definitely. A Hollandaise basically provided the fattiness and creaminess to a crispy food to keep it moist, in this case, the asparagus.
A bit bland? Asparagus??? I cleaned up my patch just a few days ago and new shoots are popping up everywhere so it's fresh asparagus for starters tonight....if any makes it to the kitchen - I love it just as it is, particularly when eaten when sitting on the garden path in the autumn sunshine. Love from mid-north NSW.
In place of the lemon to preserve the color/colour wouldn't the acid in vinegar work as well? For me, in almost all cooking it would be apple cider vinegar, white vinegar has no flavor, only acid.
It's not the acetic acid from vinegar, but the ascorbic acid from lemon juice, ( better known as vitamine C) that prevents the browning of cut fruits or vegetables
yes exactly but cooked all at once. if you make a hollandaise and the whip the cream and add it in that becomes a sauce mousseline nice and fluffy but way longer to make
@@michaellorke1980 A friend introduced me to this 50s (?) classic of the german cuisine - canned asparagus rolled in Kochschinken (Prosciotto cotta) with mayo - He just called it "Röllchen". I don't think it is a real dish but a snack you would serve to guests way back in the days. If you like Kochschinken,mayo and overcooked asparagus it's a good snack. But using fresh asparagus for that would be a bit of a waste in my opinion. What I really liked with white asparagus was Bozener Soße. It's a super easy recipe and a nice alternative to the classics (butter / hollandaise)
Frédéric Frottin I guess it depends on how fat the asparagus is. Or if they start off in cold water. Also I find good chefs use recipes as guidelines, not absolute. I cook until food is cooked, *not* when the recipe tells me it’s cooked. Still I know some people do love to have a reason to complain. Use your cooking knowledge, rather than moaning.
Of the two I think Hollandaise has the more buttery taste even if it's harder to prepare. What is that dreadful sauce we encounter in American restaurants erroneously called Hollandaise? It tastes like a white sauce with chemicals. Anyone know what it is? I generally steam asparagus and thus lose the nice salt boost. Doesn't really matter if you have a good sauce to anoint it.
boiling asparagus is a crime: the flavor washes out. To cook inside, steam it, but better: GRILL the asparagus (unpeeled) until it just begins to char!