This is the fourth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
Hollandaise Sauce is the traditional accompaniment to poached asparagus, but it’s made with butter, which eliminates it from our meat canape reception menu. I’m happy to let it go, because it’s also a bit of a pain to make. This lemon sauce is not only easy to make, it has a refreshing zingy taste.
The sauce is adapted from a recipe in The Martha Stewart Cookbook: Collected Recipes for Every Day. My copy of the cookbook was a gift right off the kitchen shelf of my fab friend, Ann. It’s a nice, thick cookbook filled with hundreds of useful recipes for entertaining. I think that all the hors d’oeuvre recipes in there are also in Martha Stewart’s Hors d’Oeuvres: The Creation and Presentation of Fabulous Finger Foods, which I like for the photos.
Ingredients for Poached Asparagus with Lemon Sauce
Makes 60 hors d’oeuvres
- 4 pounds pencil-thin asparagus
- 1½ cups non-dairy sour cream substitute (be sure the label says “Parve”)
- ½ cup ground almonds
- Juice and grated zest of 1 lemon
- Coarse kosher salt and freshly ground black pepper to taste
- Prepare a large bowl of ice water.
- You might find it easiest to blanch the asparagus in batches. Blanch the asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Don’t overcook the asparagus or it will lose it’s pretty bright green color.
- Remove the asparagus from the boiling water, drain it, and immediately immerse it in the ice water.
- Drain the asparagus well. Store it in the refrigerator in plastic bags or in a container with plastic wrap on top of the asparagus. Put a paper towel or hand towel in the bag or container with the asparagus to absorb moisture.
- Mix all the remaining ingredients together to make the dip.
- Serve the dip in a bowl alongside the asparagus.
The next canape: Mini Orange Almond Cakes