Asparagus, brown butter almonds, Lemon butter sabayon. (Or Hollandaise)

Asparagus, brown butter almonds, Lemon butter sabayon. (Or Hollandaise)

Asparagus, can take three years to grow. It is a long term kinda gardeningship. It can give you spears for up to 20 years- oh baby!

Why not enjoy it in the most pleasurable way possible? One could balance indulgence with virtue, using the asparagus trim in a smoothie, it has excellent fibre.

Here is a type of hollandaise, with lemon juice, butter and egg yolk, diverts from the traditional.

We are searing the spears, instead of steaming, bringing out the sweetness, to really give you something to sing about. Could be a great breakfast, just add eggs and bread.

  • One whole bunch of Streamside Asparagus
  • 60G Slivered Almonds
  • Two Egg Yolks
  • 40G of lemon juice and Lemon Zest
  • 70 g Butter
  • Lemon zest
  • 2 cloves garlic sliced thinly
  1. Bake almond slithers at 150c for 8-10 minutes or until golden
  2. Zest and juice your lemon/s.
  3. Place a small saucepan quarter filled with water on a low simmer
  4. Put the butter and garlic in a saucepan melt gently and brown off all the milk solids, and render the garlic slices golden, take garlic out of the pot (for garnishing) put butter aside to cool.
  5. Trim the bottom of your Streamside Asparagus. Sear the asparagus in a smoking hot plan, with a high heat oil. Just until it is a little caramelised but still crisp. Dry on a paper towel while you make the sabayon.
  6. Place Juice and zest in a large steel bowl, add egg yolks place over the bain marie, (pot ¼ full of water) set to a very low simmer. Whisk continuously, until lightened in colour and thickened to the consistency of cream. Drizzle in brown butter, a little at a time, while whisking. Leave the brown butter solids in the pot and mix your roast almond slithers in, and season with salt.
  7. Place sabayon on your plate, finish with asparagus, almonds and garlic and any herbs you like. Enjoy the fruits of your labour!
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