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
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.
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 CHICKEN WITH HOLLANDAISE SAUCE
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
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
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
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
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.
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
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.
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.
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.
More about "asparagus whollandaise recipes"
STEAMED ASPARAGUS AND HOMEMADE HOLLANDAISE - SIMPLY …
From simplyrecipes.com
5/5 (3)Total Time 20 minsCuisine AmericanCalories 347 per serving
ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE AND POACHED EGG
From mygorgeousrecipes.com
SALMON, ASPARAGUS & HOLLANDAISE RECIPE | THEHUB FROM WALMART …
From ideas.walmart.ca
ASPARAGUS WITH HAY HOLLANDAISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SEARED SALMON AND ASPARAGUS WITH EASY HOLLANDAISE - RULED ME
From ruled.me
ASPARAGUS WITH HOLLANDAISE SAUCE | CABOT CREAMERY
From cabotcheese.coop
ASPARAGUS WITH LEMON &TARRAGON HOLLANDAISE RECIPE | GORDON …
From gordonramsay.com
ASPARAGUS WITH EASY HOLLANDAISE SAUCE RECIPE - EATINGWELL
From eatingwell.com
ROASTED ASPARAGUS WITH HOLLANDAISE - FOODIECRUSH.COM
From foodiecrush.com
GREEN ASPARAGUS WITH MOREL HOLLANDAISE SAUCE RECIPE
From foodandwine.com
ASPARAGUS WITH HOLLANDAISE SAUCE | SAVEUR
From saveur.com
PAN-GRILLED ASPARAGUS WITH HOLLANDAISE RECIPE | WOOLWORTHS
From woolworths.com.au
BEST ROASTED ASPARAGUS WITH CAJUN HOLLANDAISE - THE PIONEER …
From thepioneerwoman.com
FRESH ASPARAGUS & HOLLANDAISE CASSEROLE - THE KITCHEN IS MY …
From thekitchenismyplayground.com
ASPARAGUS HOLLANDAISE - CHEF MICHAEL SMITH
From chefmichaelsmith.com
ASPARAGUS AND HOLLANDAISE SAUCE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
ROASTED ASPARAGUS & HOLLANDAISE RECIPE | THEHUB FROM WALMART …
From ideas.walmart.ca
ASPARAGUS WITH HOLLANDAISE | WOOLWORTHS TASTE
From taste.co.za
WHITE ASPARAGUS WITH EASY HOLLANDAISE - CHATELAINE
From chatelaine.com
FRESH ASPARAGUS WITH FOAMING HOLLANDAISE | RECIPES | DELIA ONLINE
From deliaonline.com
ASPARAGUS WITH EASY BLENDER HOLLANDAISE SAUCE - CAROLINE'S COOKING
From carolinescooking.com
ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE | KNORR US
From knorr.com
ASPARAGUS WITH EASY HOLLANDAISE SAUCE AND CRISPY ONIONS
From delish.com
ASPARAGUS WITH NEARLY HOLLANDAISE | RECIPES | DELIA ONLINE
From deliaonline.com
HOLLANDAISE WITH FRESH ASPARAGUS RECIPE | EMERIL LAGASSE
From cookingchanneltv.com
PAN-ROASTED ASPARAGUS WITH DILL HOLLANDAISE SAUCE RECIPE - LOS …
From latimes.com
ASPARAGUS WITH CRAWFISH HOLLANDAISE - LOUISIANA COOKIN
From louisianacookin.com
ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
ASPARAGUS WITH MOCK HOLLANDAISE SAUCE RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS WITH HOLLANDAISE SAUCE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
NIGEL SLATER'S CLASSIC ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE
From theguardian.com
ASPARAGUS AND HOLLANDAISE SAUCE - FOOD | DRINK | RECIPES
From waitrose.com
8 ASPARAGUS QUICHE RECIPES THAT ARE FULL OF FRESH FLAVOR
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love