Today is National Orange and Lemons Day! For those that observe, it's also Easter. That makes this the perfect post-- a delicious salami and asparagus filled crepe with a ridiculously easy orange hollandaise sauce.
Hollandaise is one of those things that many home chefs fear. It's really not that hard. Patience (and low heat!) is the key, and this version is even easier than the traditional method of placing a bowl over a pan of simmering water. If you prefer that method, feel free to do that and simply substitute orange juice in place of the lemon juice.
The reason why I choose orange for this hollandaise was to bring out the Bolzano Salami. The orange in the sauce pairs nicely with the fennel seed and the salt of the salami. Once again, I'm featuring Bolzano's Fin Oh Kee Oh Na Fennel Seed Salami. (If you missed the first recipe, make sure to go back and check out my Salami, Brussel Sprout, and Parmesan Galette. YUM!)
It was such a pleasure to be part of Bolzano Artisan Meat's Blogger Project! I had a lot of fun working with this high quality product, and I can't wait to try more of their items!
- 2 whole eggs
- 1 cup milk
- 2/3 cup flour
- pinch of salt
- 1 ½ tsp vegetable oil
- Approx 1 pound asparagus, steamed or roasted
- 2-3 oz. Fin Oh Kee Oh Na Fennel Seed Salami, sliced
- Hollandaise Sauce (see below)
For the Hollandaise Sauce
- 2 egg yolks
- 1/4 cup water
- 1 tablespoon butter, melted
- 1 Tbsp orange juice
- Pinch of salt
- Paprika to garnish
Disclaimer: For the purpose of recipe development, I received free product in exchange for writing this post. All opinions expressed above are my own.