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
PASTRY-WRAPPED ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE - (4.5/5)
Provided by á-167595
Number Of Ingredients 15
Steps:
- 1.Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil. 2.Combine beaten egg with a splash of water in a small bowl and set aside. 3.Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles. 4.Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry. 5.Sprinkle all cut triangles with Parmesan cheese. 6.Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl. 7.Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg. 8.Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown. 9.For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil. 10.Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf. 11.Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer. 12.For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes. 13.In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume. 14.Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter. 15.Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth. 16.Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.
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.
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
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.
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.
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
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.
ASPARAGUS WITH BLENDER HOLLANDAISE
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
- Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.
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- Place the asparagus on a baking sheet in a single layer. Drizzle with the olive oil, coating spears evenly, and sprinkle with salt and pepper. Roast the asparagus for 8-10 minutes (depending on thickness of spears) until tender.
- While the asparagus is cooking, make the hollandaise. Melt the butter in a small pan on the stove over low heat or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Set aside.
- Add the yolks and lemon juice to the blender container. Blend on high for 15 seconds then scrape down the sides. Turn on the blender and slowly add the hot water until incorporated. Drape a kitchen towel over hole in the blender lid to avoid splattering, set the blender to high, and slowly drizzle the hot butter into the egg yolk. Blend for about 30-60 seconds or until thickened. Taste for seasoning and add more lemon juice or salt to taste.
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