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.
Ingredients: