Asparagus Season is on, delicious combination, all components fit well together by the aromas, the taste of the duchess potatoes and sauce hollandaise is a match made in heaven.
The Asparagus was a sous vide preparation 40 min at 85° C, soft, juicy, and really the only way Asparagus should be cooked considering the amount of aroma what is just washed away in a pot of hot water.
You can find the recipe on my blog, but probably need Google Translate to make any use of it.
What started to be supposed as a landing page to advertise my liver sausage turned in a full food-blog with recipes and articles. Even if the number of recipes and articles is still rather low by now, it’s on the way to grow. It turned out to be more effort than I have initially anticipated since I am doing all on my own not using a web-agency.
There is no sales page yet for the liver sausage as I am concerned, I will get more orders than I can handle by now. I don’t want to go over 200 jars a month. The response on selling it locally is nice, and I have repeated customers what proofs the intended quality.
It’s been a while since I have posted last, it seems the forum nearly has dried out. What is upsetting, remembering the vibrant Forum it was several years ago. Chris Young has an interesting YT channel, I check in time by time.
