Cooking Class: Asparagus – Hollandaise & Bearnaise, Wednesday, May 25th
Cooking Class: Asparagus – Hollandaise & Bearnaise, Wednesday, May 25th, 7pm-9pm There is nothing more reaffirming than asparagus popping out of their beds to let you know spring is here. The ground is warming and asparagus is jumping out. This local vegetable can be pencil thin or thicker than your thumb. Raw, roasted, as the center of the plate, or in concert with other spring greens, asparagus is a rich ingredient. Green vegetables have their own handling and cooking rules. In this class, you will learn and understand ways to prepare this wonderful ingredient, while keeping it bright green. Paired with one of the most mysterious and satisfying sauces that can be enjoyed from breakfast to dinner: Hollandaise.