Asparagus can do no wrong for me. So versatile, so beautiful to look at and even more beautiful to eat. Chuck it in a pasta or stir fry, blend it into a soup or just grill it up for an easy starter. I usually do the latter with a little dressing and seasoning, but thought I’d spruce it up this time round. The end product was SO yummy, I thought it only rude not to share.
The combination of ingredients in this dish really came from such little thought, it all just made sense and married together so perfectly. The crispy and crunchy textures of the pine nuts and parmesan lay so well over the tender asparagus. The acidity from the lemon emphases that sharp parmesan taste which is balanced out beautifully with the sweetness from the nut; all bound together with a blast of flavour from the garlic. But, this is me we’re talking about here, so I couldn’t just stop there.
Hollandaise sauce to me is like liquid gold. If a food coma wasn’t waiting for me at the end of it, I’d down an entire jug of the stuff. So naturally when making a marginally healthy lunch I thought ‘how can I increase the fat content in this dish’. No but for real the Hollandaise Sauce absolutely completes this recipe. It just binds everything together so gorgeously and adds a neat pop of colour.
This dish, just like asparagus itself is so versatile. Today I shared it as a light lunch, but it could really hold up well for a starter/appetizer, or even a quick brunch. It’s super easy to make and once you’ve mastered the art of Hollandaise sauce I guarantee this dish will be one of your go-to’s. And by ‘mastered the art’ I mean gained self control in not jug-drinking. Anywho, let me know how you all get on and I’ll catch you on the next post!
Cheers guys, this has been ‘Grilled Garlic and Parmesan Asparagus with Hollandaise Sauce’ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See next time 🙂