Asparagus With Sauce Maltaise Recipes

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ASPARAGUS WITH MALTAISE SAUCE

This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect!

Provided by Francine Lizotte

Categories     Vegetables

Time 8m

Number Of Ingredients 7



Asparagus with Maltaise Sauce image

Steps:

  • 1. While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • 2. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • 3. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • 4. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FCnZbf7q4jA

1 bunch asparagus, tough ends trimmed
3 large free-run egg yolks
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed orange juice
1 Tbsp orange zest
salt & pepper, to taste
2/3 to 1 c butter, melted

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE

Categories     Chicken     Poultry     Vegetable     Bake     Dinner     Parmesan     Asparagus     Spring     Bon Appétit     Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 10



Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise image

Steps:

  • Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
  • Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

6 tablespoons (3/4 stick) butter, divided
3 large eggs
3 tablespoons honey Dijon mustard
2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)
1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 skinless boneless chicken breast halves, butterflied
1 large bunch watercress, thick stems trimmed
Asparagus with Sauce Maltaise

MALTAISE SAUCE FOR ASPARAGUS

Categories     Condiment/Spread     Sauce     Blender     Food Processor     Dairy     Quick & Easy     Orange     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6



Maltaise Sauce for Asparagus image

Steps:

  • In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.

2 large egg yolks
1 tablespoon fresh lemon juice
a pinch of freshly ground white pepper
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon grated orange zest (preferably from a blood orange ,available seasonally at specialty product markets)
1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a blood orange)

ASPARAGUS WITH SAUCE MALTAISE

Categories     Vegetable     Side     Quick & Easy     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Asparagus with Sauce Maltaise image

Steps:

  • Whisk egg yolks, 1/4 cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.
  • Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.

4 large egg yolks
1/4 cup water
2 tablespoons fresh lemon juice
1 1/2 cups (3 sticks) butter, melted, very hot
1 teaspoon grated orange peel
1 3/4 pounds medium asparagus spears, tough ends trimmed

ASPARAGUS IN CREAMY ORANGE MALTAISE BUTTER SAUCE

This is a recipes from a small book of great recipes called "Salads and Summer Dishes". I borrowed it and have made many of the recipes so far,with excellent results so this one is on the "to do" list. Maltaise sauce is a variation on the traditional Hollandaise sauce, but orange juice is added for a slightly different take, in flavour and colour to an old classic. Posted for ZWT REGION: France.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Asparagus in Creamy Orange Maltaise Butter Sauce image

Steps:

  • Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
  • To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
  • Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
  • Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
  • Decorate the asparagus bundles with orange twists.

450 g asparagus (1 lb)
3 egg yolks
1 grated orange, juice and rind of
salt
pepper
100 g unsalted butter, softened (4oz)
1 tablespoon lemon juice
3 tablespoons heavy cream
orange rind twists (garnish)

ASPARAGUS WITH MALTAISE SAUCE

This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect! VIDEO https://www.youtube.com/watch?v=FCnZbf7q4jA

Provided by CLUBFOODY

Categories     Vegetable

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8



Asparagus With Maltaise Sauce image

Steps:

  • While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups.

Nutrition Facts : Calories 480.1, Fat 49.7, SaturatedFat 30.4, Cholesterol 260.4, Sodium 467.1, Carbohydrate 6.9, Fiber 2.8, Sugar 2.1, Protein 5.5

1 bunch asparagus, tough ends trimmed
3 large egg yolks
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon orange zest
1 pinch salt
1 pinch black pepper
1 cup butter, melted

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