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.
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
Categories side-dish
Time 10m
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- 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. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Ina Garten
Yield 8 servings
Number Of Ingredients 7
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.
ASPARAGUS WITH HOLLANDAISE
This recipe was taken from the Paris Collector's Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!
Provided by Bev I Am
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281.2, Fat 25.8, SaturatedFat 15.6, Cholesterol 165.9, Sodium 39, Carbohydrate 9.8, Fiber 4.5, Sugar 3.1, Protein 7
HOT ASPARAGUS WITH HOLLANDAISE
Steps:
- To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat until it melts and froths up. Simmer it for about 5 minutes, or until the froth subsides and the butter looks clear. Don't let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or a coffee filter. Let the butter cool for 5 minutes, if the butter is too hot it will curdle the egg yolks. Combine 3 egg yolks and 3 tablespoons butter in a bowl, and whisk off heat for 1 minute, until frothy. Place yolks on stovetop over medium-low heat and beat until thick. Meanwhile drain cooked asparagus, and toss with 1 tablespoon of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce.
- Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.
ASPARAGUS WITH HOLLANDAISE
Make and share this Asparagus With Hollandaise recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 32m
Yield 7 serving(s)
Number Of Ingredients 6
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.
ASPARAGUS WITH HOLLANDAISE
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.
ASPARAGUS WITH CAMBOZOLA SAUCE
Make and share this Asparagus With Cambozola Sauce recipe from Food.com.
Provided by Dawnab
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F In an ovenproof skillet, melt the butter, add the bread, and toss to coat well.
- Season with salt and pepper.
- Place in the oven and bake about 15 minutes, until browned and crisp outside but still soft inside.
- Drain on paper towels and keep warm.
- In a large skillet, combine the olive oil and water, and add salt and pepper to taste.
- Bring to a boil.
- Add the asparagus, cover, and cook for 5 minutes.
- Remove the cover, and boil off any remaining water.
- Sauti the asparagus in the remaining olive oil for about 5 minutes, or until cooked and light brown.
- Meanwhile: In a saucepan over medium-high heat, melt the Cambozola in the cream.
- Add the thyme and season well with pepper.
- Place 1 or more slices of bread on each of 4 plates.
- Arrange the asparagus on the bread and pour the sauce over the top.
- Sprinkle each serving with pine nuts.
Nutrition Facts : Calories 434.5, Fat 28.5, SaturatedFat 12.1, Cholesterol 56, Sodium 382, Carbohydrate 37.8, Fiber 5.3, Sugar 2.5, Protein 10.3
NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE
You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
- Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
- Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
- Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
- Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
- Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
- Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
- Serve chicken with Hollandaise sauce drizzled over top.
Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31
QUICK BLENDER HOLLANDAISE SAUCE
Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta!
Provided by Debber
Categories Sauces
Time 3m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in measuring cup in microwave.
- Place remaining ingredients in blender container.
- Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
- NOTE: 2 whole eggs may replace 3 egg yolks.
Nutrition Facts : Calories 161.8, Fat 17.4, SaturatedFat 10.4, Cholesterol 135.1, Sodium 306.5, Carbohydrate 0.8, Sugar 0.2, Protein 1.4
ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE
A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour - under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the "original" wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
- To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
- Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
- Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.
HOLLANDAISE SAUCE FOR WHITE ASPARAGUS
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Clarify the butter: Slowly melt butter in a small saucepan over medium heat; skim off surface foam. Pour clear layer of butter into a large glass measuring cup, leaving behind the milky residue in the bottom of the pan, which can be discarded. Let butter cool until it is lukewarm.
- Meanwhile, place egg yolks and wine in a heat-proof bowl set over a pan of simmering water. Whisk vigorously until mixture is very pale and whisk leaves a trail, 3 to 4 minutes. Remove bowl from heat; continue whisking until mixture is lukewarm, about 30 seconds.
- Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.
CHICKEN ASPARAGUS HOLLANDAISE LASAGNA
This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
- Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles evenly over the sauce.
- Cover the noodles with the chicken or turkey.
- Sprinkle with salt and pepper.
- Then top with HALF of the mushroom/onion mixture.
- Then HALF of the remaining Hollandaise sauce.
- Sprinkle with HALF of the basil and oregano.
- Top the spices with HALF of the mozzarella and Parmesan cheeses.
- Then top the cheeses with ALL of the asparagus.
- Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
- Bake uncovered for 35 minutes, or until bubbly.
- Let stand about 10-15 (or more) minutes before slicing.
VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.
Provided by BecR2400
Categories Fruit
Time 40m
Yield 2 cups of Violet Mustard
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan.
- Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Purée mixture in a blender, then pass through a fine sieve.
- Set aside to cool.
- Add the mustards and stir to combine.
- Refrigerate until ready to use.
Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7
HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE
Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
- Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
- Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.
Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g
VEAL OSCAR WITH HOLLANDAISE SAUCE
I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.
Provided by keen5
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle cutlets with lemon juice and pepper on both sides.
- Dust with seasoned flour.
- Heat butter in a large skillet.
- Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
- Remove to a warm platter.
- On each cutlet place 4 spears of asparagus and one crab leg.
- Cover with Hollandaise sauce.
- For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
- Add butter, 1 piece at a time, stirring constantly until melted.
- Continue stirring until thickened.
- Serve over veal oscar.
- The sauce makes about 3/4 cup.
Nutrition Facts : Calories 388.5, Fat 26.2, SaturatedFat 15.5, Cholesterol 227.7, Sodium 1613.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 34.4
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