Photography by Megan Peper

I wrote my Mom a card on Tuesday. It said, “Each year, writing this card, I have no trouble finding  ways to tell you how amazing you are. I have no trouble year after year recognizing some new way  that you inspire Katie and Alec – my brother and sister – and me to work harder, to be better people, friends, sons and daughters, brothers and sisters, husbands and wives, because each year you find new ways to raise the bar, to set the standard higher for who we can be in this world, for what we can accomplish, for how we can serve and how we can love.”

“This Mothers’ Day,” I said, “I won’t bother wishing you a day of rest, because you will not take one. Instead, I hope you will spend the day doing work that brings you joy – in the garden, in the kitchen, in our family’s home.”

None of us, not Katie, not Alec or me are particularly good at relaxing, at not working, not cleaning, not improving our homes, our families and our communities. But every day we make something better – because of Mom. And, because of that, we are all truly blessed.

Thank you Mom. Me, I’ll spend Sunday morning sharing joy at a farm market and Sunday afternoon sharing joy here at home – in the kitchen. Just like my Mom. To all the Mom’s who inspire us to be more, to be better, to be our bests and who have brought use great joy and love by being their best, thank you, and Happy Mothers’ Day.

Greek Asparagus with Hollandaise

Serves 6

This may look like a lot of ingredients and steps. It’s quickly poached asparagus topped with a lemony Hollandaise, bacon lardons, fried capers and dill. If you’re confident in your Hollandaise you’ll have this dish on the table in 30 minutes or less. Even better, join Mom in the kitchen and ask her to make the Hollandaise while you fry up the bacon and capers. You’ll be enjoying a meal together in no time.

For Hollandaise:

  • 1/2 pound butter
  • 1 tbs cold butter
  • 3 tbs cold water
  • 3 egg yolks
  • 2-3 tbs fresh squeezed lemon juice
  • White pepper

For asparagus:

  • 2 lbs asparagus
  • 1/4 slab or thick cut bacon cut in 1/2″ dice
  • 2-3 tbs olive oil
  • 1/2 cup capers
  • 1/4 cup dill, chopped


  • Make hollandaise: melt butter in a small saucepan.
  • Combine egg yolks and cold water in a 2 quart saucepan. Whisk for 30-40 seconds until light and frothy.
  • Place over medium heat and continue whisking until tripled in volume and streaks appear in the bottom of the pan. Cook five seconds longer and remove from heat, whisking in cold butter for an additional 30 seconds to cool.
  • Drizzle the warm clarified butter into the sauce, while whisking, to form a thick sauce.
  • Whisk in enough lemon juice for a slighter lemony taste. 2 tbs will usually balance the eggs. 3 should give you the right zip. Season to taste with salt and white pepper. Keep warn over very low heat or set the pan in a bowl of hot water.
  • Photography by Matt Hocking

    Meanwhile, cook bacon in a 10″ skillet over medium heat until fat is rendered and bacon is crispy. Using a slotted spoon, remove bacon to drain on paper towels leaving the fat in the pan.

  • Return pan to medium-high heat with enough oil to make 1/4 cup total oil plus bacon fat. Add capers and cook until crispy, 3-4 minutes. Remove to towels with bacon.
  • Snap tough ends from asparagus and place in a 12″ skillet just covered with water. Place over high heat and cook until bright green and simmering, about 5 minutes. Remove to a platter. Pour Hollandaise over asparagus and top with bacon, capers and dill.

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