Whole avocados are so expensive, whether in season or not. It makes buying them prohibitive. But thankfully I can get avocado pulp for a reasonable price and this is what I have used to make my avocado hollandaise.
I do not have the patience for on-line shopping. Especially when the search feature does not work properly. And I just cannot browse through an internet store the same way I do when shopping in real life. When I asked my friends where I could get 00 flour, I was directed to Sagra Foods. And as I landed on their home page it showed sugar free chocolate. It was like they were reading my mind as I needed 80% chocolate for a recipe I am developing. And here it was, without me having to look. I decided to search for rice paper wrappers, but it showed no results. And having a little bit of time on my hands I decided to look under the Asian ingredients. And there they were, Rice Paper Wraps. Had I not had the time they would not have made it into my cart.
Today’s inspirational recipe from Lavender and Lime ♥ Avocado Hollandaise ♥ #LavenderAndLime Click To Tweet
Not that it would make a huge difference to me as I can get them locally. And I would never have known that I could get 454g for less than R75! Now I have to perfect my rolling technique so that I can create some lovely recipes to share. Sagra use PayFast for their online payments and I have now learnt that I cannot use my credit card through this facility. When I tried to pay the screen would not scroll down for the insertion of the OTP. And I had to cancel the payment. By this stage I already had the order confirmation and so replied asking for a QR code to pay with SnapScan. Had I read to the bottom of the email I would have seen it there. But they replied within minutes so I could make the payment and collect my goodies.
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- 100 mls water, plus extra for steaming
- 1 lemon cut into quarters
- 5 mls apple cider vinegar
- 1 g chives, thinly sliced
- salt and freshly ground black pepper to season
- 100 g avocado pulp
- 1 egg yolk
- 5 g tarragon, leaves picked
- 340 g asparagus, ends trimmed
- olive oil for drizzling
- Place the water, the juice from 2 quarters of the lemon, the vinegar and chives into a small sauce pan
- Season and bring to the boil
- Place the avocado, egg yolk and tarragon into a blender and add the boiling liquid
- Blend until smooth and adjust the seasoning
- Place the asparagus into a microwave proof dish and add just enough water to cover the bottom
- Heat on high for 1 - 2 minutes, until as soft as you like them
- Drain the water, drizzle with oil and season
- Serve with the hollandaise and lemon wedges for squeezing over the asparagus if required
Inspiration published on Lavender and Lime March 17:
How long will you spend browsing a new shopping site before giving up?