Hello friends and welcome to another post on what posh people ate in the 1980s. Spring has sprung in many parts of the world. I have been holding over the recipe for Fresh Asparagus with Rouille for months as I think it is a perfect dish for the season.
Why Is Fresh Asparagus with Rouille Posh Food?
We’ve long considered asparagus a high-end vegetable.
A scene in The Crown was reshot because the etiquette advisor noticed Dominic West using a knife and fork for asparagus. The proper way is to pick it up with your fingers! This is exactly how I used to eat it back in my single days. Sometimes, when too tired to cook after work, dinner became microwave hollandaise sauce and steamed asparagus dunked straight from the jar. I just thought I was being lazy!
And I suspect that the inclusion of the word “Fresh” in the recipe title was further 1989 code for “Not that tinned garbage the hoi poiloi eat darling, we only want the real deal”.
Rouille accompanies the asparagus. This:
- Is a Provençal Sauce
- Is Hard to pronounce – its Roy-ee btw
- Contains saffron, a very expensive spice
Any of which would send the Poshometer into overdrive. All of them? This could be the poshest recipe ever!
Finally, this recipe comes from an article called Polo Partying Shot. Now, I don’t know if you know any polo-playing people? One of my friends once dated a polo player and he and his buddies were universally vile. They truly believed that having more money than God entitled them to be arrogant, rude, dismissive, sexist and racist. They were the worst!
Fresh Asparagus with Rouille – The Facts According To Me
This was amazing! It was so tasty! I love asparagus. My Nana’s asparagus sandwiches (made with tinned asparagus) were one of my favourite things to eat!!!! And, as above, it was one of my lazy single-girl meals. So, I am already a fan of asparagus.
But the Rouille?
OMG….
The Rouille was a game-changer! I always thought nothing could be better than Hollandaise with asparagus. The Rouille blew my mind. Not only was it a beautiful deep, rich yellow but it also had a deep rich flavour that was nothing short of superb. It’s thick and lemony and garlicky with a little kick from some mustard and cayenne but you could also definitely taste the saffron. But whilst it is punchy, it doesn’t overwhelm the asparagus.
Finally, this was ridiculously easy to make! And certain to impress your friends at your next dinner party, picnic or night on the couch!
Fresh Asparagus With Rouille – The Recipe
via the pages of Vogue Entertaining Oct/Nov 1989
For another lovely take on Spring Asparagus recipes, why not check out my Easter Lily Sandwiches?
Have a wonderful week!
