Asparagus Hollandaise Recipes

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ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

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

1 bunch asparagus (about 1 pound)
Kosher salt and freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper plus more for sprinkling (optional)
4 tablespoons (1/2 stick) unsalted butter

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 BLENDER HOLLANDAISE



Asparagus with Blender Hollandaise image

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

1 1/2 sticks unsalted butter
2 large egg yolks
2 teaspoons fresh lemon juice, plus more to taste
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
1 pound jumbo asparagus, trimmed, bottom halves peeled

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.

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for so many others. Master it and you've added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

Provided by Craig Claiborne and Pierre Franey

Categories     brunch, weekday, condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 7

1/2 pound butter
2 egg yolks
1 tablespoon water
Salt to taste, if desired
1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed
lemon juice to taste

Steps:

  • Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
  • Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
  • Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
  • Add the salt, cayenne pepper and lemon juice and blend thoroughly.

ASPARAGUS WITH HOLLANDAISE



Asparagus With Hollandaise image

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

1 1/4 lbs fresh asparagus
2 egg yolks
3 tablespoons lemon juice
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
lemon wedges or lemon slice

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.

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE



Ham and Asparagus Bundles with Hollandaise Sauce image

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

1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
1 cup whole milk
¼ cup butter
1 pound fresh asparagus, trimmed
4 slices deli-style honey ham, sliced in half lengthwise
½ teaspoon freeze-dried dill

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



White Asparagus with Hollandaise Sauce image

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

6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
Hollandaise Sauce for white asparagus

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 CHICKEN WITH HOLLANDAISE SAUCE



Asparagus Chicken With Hollandaise Sauce image

This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.

Provided by Nimz_

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 (1 1/4 ounce) packet dry hollandaise sauce mix
16 fresh steamed asparagus spears
1 cup shredded cheddar cheese (I only used about 1/2 cup of the cheese)

Steps:

  • To marinate: Place chicken in a nonporous glass dish or bowl.
  • Pour wine over chicken, then sprinkle with tarragon.
  • Cover dish and refrigerate to marinate for 2 hours.
  • Preheat oven to broil.
  • Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
  • Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
  • Prepare hollandaise sauce according to package directions.
  • When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6

ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE



Roma Tomatoes with Asparagus and Hollandaise image

Hot and cheesy asparagus-filled roma tomato halves broiled for an easy side dish in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 6

6 medium plum (Roma) tomatoes (2 1/2 to 3 inches long)
36 thin asparagus spears (1/4 inch diameter)
1 cup milk
1 package (0.9 oz) hollandaise sauce mix
1/4 cup butter or margarine
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
  • Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
  • In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
  • Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
  • Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g

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