Asparagus Flemish Style Recipes
ASPARAGUS, FLEMISH STYLE
Make and share this Asparagus, Flemish Style recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
- Bring large pot of salted water to boil.
- Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
- Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
- In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
- Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.
Nutrition Facts : Calories 331.8, Fat 27.5, SaturatedFat 16, Cholesterol 220.1, Sodium 58.5, Carbohydrate 14.1, Fiber 7.3, Sugar 6.9, Protein 12.6
ASPARAGUS WITH HOLLANDAISE
Blanched asparagus is served with an easy blender-made Hollandaise sauce and a sprinkle of cayenne for a little heat.
Provided by Food Network Kitchen
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
- Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
- Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
- Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.
AWESOME ASPARAGUS
I love this recipe because it is simple, quick and tasty. The asparagus is tender/crisp. WE have also used feta cheese either with or without the parm cheese to twist the flavor a little- great! Since we are on a low carb diet this recipe really brightens up our menu.
Provided by Shawn C
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium fry pan (preferably non stick), heat oil and butter on med-high heat. Place asparagus in pan trying to get in a single layer so all can cook evenly. Season with the salt and pepper (adjusting to taste), cover with a lid to help "steam" the asparagus for about 5-6 minutes, tossing occasionally with tongs.
- When done to your likeness of crisp or tender, toss in the parmesan cheese and serve immediately.
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- First peel the asparagus. Place them horizontally on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the bottom part. Turn the asparagus as you go until you have removed every inch of the tough skin.
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