Asparagusintarragonhollandaisesaucegoodandfancy Recipes

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.
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Steps:

• Preheat the oven to 375 degrees F.
• For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.
• For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.

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.

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Pour the hollandaise sauce over the warm asparagus and serve.

Steps:

• ---------Spears-----------.
• To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
• Place upright in pan and boil for approximately 5 minutes.
• Cover and cook 7-10 minutes longer or until stalks are crisp-tender.
• Drain.
• --------Pieces-------.
• For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
• Add tips, cover and cook 5-7 minutes or until crisp-tender.
• Drain.
• ----------HollandaiseSauce---------.
• To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan.
• Stir vigorously.
• Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
• Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Steps:

• Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
• Transfer with tongs to a colander.
• While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
• Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
• Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
• Immediately remove yolks from heat and whisk in half of butter.
• Return saucepan to boiling water and whisk (the sauce will become creamy).
• Remove from heat and whisk in remaining butter.
• Return pan to boiling water, whisking until sauce is thickened slightly.
• Remove from heat and whisk 15 seconds more.
• Season with salt and pepper.
• Serve sauce over asparagus.
• Cook's note: Yolks in this recipe may not be cooked fully.

Steps:

• Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
• Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
• Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
• Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
• When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
• Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
• Whisk in butter and, when it's incorporated, add tarragon.
• Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

Steps:

• Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
• In same skillet, melt 1 tablespoon butter over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender.
• Stir in Knorr® Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons butter. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices.

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

Steps:

• Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
• Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.