Asparagus and Seakale

Ingredients

• 1 bundle asparagus (Trim any woody ends before boiling.)
• 1 bundle seakale (Use if procurable; substitute with a second bundle of asparagus if unavailable.)
• 1 serving sauce blanche (Dutch sauce) (Use sauce blanche or the salad sauce below — choose one.)
• 1 to taste oil (For the salad sauce alternative.)
• 1 to taste vinegar (For the salad sauce alternative.)
• 1 to taste pepper (For the salad sauce alternative.)
• 1 to taste salt (For the salad sauce alternative and boiling water.)
• 1 a few drops lime juice or tarragon vinegar (Stirred into the sauce just before serving.)

Instructions

1. 1Trim the woody ends from the asparagus. If using seakale, trim and clean it as well, removing any discoloured outer leaves. Rinse both vegetables thoroughly under cold running water. Bring a large pot of salted water to a rolling boil.
2. 2Add the asparagus to the boiling salted water. Boil gently for 5–8 minutes until the stalks are just tender when pierced with a knife — they should not be mushy. If using seakale, add it at the same time as the asparagus; it will take a similar amount of time. Be attentive, as overcooking will cause the vegetables to lose their colour and texture.
3. 3Once the asparagus and seakale are just tender, carefully lift them out of the boiling water or pour through a colander to drain thoroughly. Shake off any excess water — proper draining ensures the sauce will not become watered down when served.
4. 4While the vegetables are boiling, prepare your chosen sauce. For sauce blanche (Dutch sauce): warm it gently in a small saucepan, stirring, until piping hot but not boiling. For the salad sauce alternative: combine oil, vinegar, pepper, and salt in a small saucepan and warm gently over low heat until piping hot. Just before serving, stir a few drops of lime juice or tarragon vinegar into whichever sauce you have prepared. The sauce should be served very hot.
5. 5Arrange the drained asparagus and seakale neatly on a warm serving dish. Do not pour any sauce over the vegetables — they are served au naturel, meaning plain and without adornment on the plate. Pour the piping hot sauce into a warmed sauce boat and hand it around separately at the table so that each guest may help themselves.