Some days as luck would have it, everything I touch turns to gold. OK so let's clarify that statement. I mean some minutes of some hours during the odd day of a given month in a leap year I'm lucky. Afterall, I'm a realist. I was however very lucky cooking last night's dinner.
How so you wonder? We had pan seared halibut with roasted pearl tomatoes and that was delicious. Quick and easy, it was perfect over the Trader Joe's creamy polenta I resurrected from the freezer. It would have all been rather memorable too had it not been for the sauce on the accompanying asparagus.That sauce is in all honesty out of this world incredible.
Along the lines of a hollandaise, it's made from egg yolks beaten with a little butter but then it gets better. With the addition of some of our spicy kumquat marmalade and finshed with sour cream it is a rich, creamy, kicky orange flavored mouthful of pure ecstasy.
The only unlucky part of the entire meal is that I didn't make enough of the stuff so for heaven's sake double the darn recipe. It reheats like a dream as long as you're careful and would be fabulous on a chicken or shrimp crepe, a smoked salmon eggs benedict or served up on the Big Guy's clamming waders. Yes, it is that good!
Asparagus with Maltaise Sauce (adapted from Gulf shore Delights, Junior League of Ft. Myers)
1 pound fresh asparagus
2 egg yolks
3 tablespoons butter at room temperature
1/4 cup orange marmalade (I used Kicky Kumquat Marmalade)
1/4 cup sour cream
Dash of salt & pepper
In a small saucepan, beat egg yolks lightly along with 1 tablespoon butter. Cook over very low heat, stirring with a wire whisk until butter has melted. Add second tablespoon of butter and continue stirring until butter melts. Add remaining butter and whisk constantly. When butter has melted remove from heat and stir in orange marmalade. Return pot to low heat and cook, whisking constantly for 2 to 3 minutes until sauce is thickened and heated through. Remove from heat, blend a small amount of the egg yolk mixture into the sour cream and then add sour cream to the sauce, stirring lightly. Season with salt and pepper. Cook asparagus as desired and drain well. Serve warm sauce over asparagus. Note – sauce may be made well in advance and refrigerated. Reheat carefully in a double boiler. Download Asparagus with Maltaise Sauce
A year ago - Chicken with roasted lemons, green olives and capers