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.

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-Updated Feb. 2019