With a new brew pub opening in Hamilton – Merit Brewing on James Street North, Hamilton is quickly becoming a haven for sudsy beer aficionados.
ROASTED ASPARAGUS WITH BEER BÉARNAISE SAUCE
Ingredients:
2 lbs asparagus, washed and dried
2 tbs olive oil
½ tsp kosher or sea salt
½ tsp black pepper
¼ cup pale ale
2 tbsp white wine vinegar
1 tbsp chopped shallots
2 tbsp tarragon
1 tbsp chervil
3 egg yolks
½ cup unsalted butter
Directions:
- Preheat the oven to 425°F.
- Cut off the bottom 1 to 2 inches of asparagus
- Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.
- Roast for 8-10 minutes.
- Put beer, vinegar, shallots, tarragon and chervil in pan over medium heat. Cook until reduced by about half.
- Put the beer mixture in a blender with the egg yolks, blend on high for 3 minutes.
- Heat butter until hot and steamy.
- Remove cap from blender and slowly add the butter in a slow steady stream.
- Continue to blend on high for 2 more minutes. Sauce should resemble slightly thin mayonnaise.
- Plate the asparagus, pour desired amount of sauce over just before serving, or serve sauce alone on the side.
-Updated Feb. 2019