ROASTED ASPARAGUS WITH BEARNAISE SAUCE
Steps:
- Preheat oven to 300 degrees F.
- Trim the woody ends from the asparagus about an inch and half.
- In a baking sheet or tray, spread asparagus. Lightly coat asparagus with olive oil and season with salt and pepper. I also add garlic powder if I'm not using any sauce.
- Bake for 10 minutes. Cover asparagus with foil for the 1st 8 minutes, then remove foil for the remaining 2 minutes to lightly brown asparagus.
- Transfer to a serving plate, pour bearnaise sauce or serve it on the side. Enjoy!
Nutrition Facts : Calories 261 kcal, Carbohydrate 9 g, Protein 4 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 299 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
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.
CHARRED ASPARAGUS WITH MISO BéARNAISE SAUCE RECIPE
A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
Provided by Sasha Marx
Categories Side Dish Quick and Easy Sides
Yield 4
Number Of Ingredients 11
Steps:
- In a small saucepan, combine wine, vinegar, shallots, tarragon stems, and black peppercorns, and bring to a simmer over medium-high heat. Adjust heat to maintain a gentle simmer and cook until reduced to about 1 1/2 tablespoons of liquid, 10 to 12 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Let mixture cool slightly.
- In a tall-sided cup that barely fits the head of an immersion blender, combine egg yolks, miso, and the wine-vinegar reduction. Using an immersion blender. Blend mixture until well-combined, about 30 seconds.
- Meanwhile, in a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup. Heat a large cast iron skillet over high heat.
- Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup in a thin and steady stream. Continue blending, raising and lowering blender head slightly to fully emulsify butter with the egg yolk mixture. Sauce should be thick and creamy, able to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of water to thin it out. Stir in minced tarragon and season to taste with salt. Transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.
- Add half of the asparagus to the preheated cast iron skillet and arrange in a single layer. Cook, turning occasionally, until spears are lightly charred all over and just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add half of the vegetable oil to the skillet, toss to coat asparagus with oil, and season with salt and pepper to taste. Transfer asparagus to a warmed serving plate. Repeat with remaining asparagus and vegetable oil. Serve immediately, passing béarnaise sauce at the table.
Nutrition Facts : Calories 413 kcal, Carbohydrate 7 g, Cholesterol 188 mg, Fiber 3 g, Protein 5 g, SaturatedFat 22 g, Sodium 290 mg, Sugar 2 g, Fat 40 g, ServingSize Serves 4 as a side, UnsaturatedFat 0 g
BLENDER BEARNAISE SAUCE
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
Provided by BRIDGETCLARK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
- Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
- Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.9 g, Cholesterol 107.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 230.6 mg, Sugar 0.2 g
QUICK BEARNAISE SAUCE
Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.
Nutrition Facts : Calories 129 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ASPARAGUS WITH BROWN BUTTER
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just enough water to steam it," he wrote. "It is ready - tender but still a bit firm to the bite - after a few minutes." Topped with a brown butter sauce, it's a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
Provided by Jacques Pepin
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
- In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
- Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 199 milligrams, Sugar 2 grams, TransFat 0 grams
FILET MIGNON WITH BLENDER BEARNAISE
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
- Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
- Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.
ASPARAGUS WITH BEARNAISE BUTTER
Make and share this Asparagus With Bearnaise Butter recipe from Food.com.
Provided by Bren in LR
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.
- In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.
- Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.
- Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
- Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.
- Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.
- Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.
- Serve asparagus with the butter.
Nutrition Facts : Calories 170.3, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 138.7, Carbohydrate 6.5, Fiber 3.2, Sugar 2.9, Protein 3.6
FILET MIGNON WITH BéARNAISE SAUCE AND ROASTED ASPARAGUS RECIPE
Provided by tulawdog
Number Of Ingredients 12
Steps:
- 1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small, heavy saucepan until the liquid is reduced to two tablespoons. Then strain it through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. 2. Whisk the yolks into the vinegar mixture, and then set the bowl over a pan of barely simmering water. Cook, whisking constantly, until the yolks have thickened slightly (do not scramble them). Whisk in the butter, one piece at a time, adding each piece before the previous one has melted completely. (Note: have your butter ready next to you so you don't accidentally overcook the eggs). 3. Remove it from the heat, and whisk in the lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt and 1/2 teaspoon pepper (or to taste). 4. Transfer the sauce to a smaller glass bowl, and place it into a saucepan that has boiling hot water in it. Cover it with a lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus. 5. For the filet mignon, season each steak with kosher salt. If you are roasting the filets in a roasting pan or ovenproof frying pan, heat one tablespoon of the olive oil. When the filets are hot, sear them on all sides until they become golden brown. Transfer the pan to the oven and roast them for seven to eight minutes, turning the filets over after three to four minutes. 6. If you are grilling the filets, grill them over hot coals for about eight minutes per side (five minutes per side for rare). 7. To cook the asparagus, begin by preheating the oven to 400 °. 8. Snap or cut the dry stem ends off each asparagus, and place them on a heavy baking sheet. Drizzle olive oil on them, sprinkle them with salt and pepper and toss them. Roast the asparagus until it is tender, which will take about eight to ten minutes, depending on how thick your asparagus is. Cool it slightly, and serve it warm or at room temperature.
BLENDER BEARNAISE SAUCE
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
Provided by BRIDGETCLARK
Categories Creamy Pasta Sauce
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
- Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
- Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.9 g, Cholesterol 107.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 230.6 mg, Sugar 0.2 g
BALSAMIC BROILED ASPARAGUS
This broiled asparagus is so easy to make. My sister introduced me to balsamic asparagus and now I often serve it alongside shrimp, chicken and steak. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.
Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BLENDER BEARNAISE SAUCE
From The Joy of Cooking. This is like a taste of heaven. Wonderful on fillet of beef, vegetables, eggs, or fish. I could just eat it with a spoon.
Provided by papergoddess
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, and herbs in the top of a double boiler.
- Cook until reduced by half.
- Mixture will be very concentrated; COOL.
- Have ready in your blender; above mixture, 3 egg yolks and salt.
- Blend about 5 seconds.
- Melt butter in a saucepan until bubbling, but DO NOT BURN.
- Remove center stopper from blender cap.
- Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
- The sauce should be finished (about the consistency of thin mayonnaise).
- If not, blend on HIGH another 5 seconds.
- NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
- Serve immediately, or you can keep warm by placing blender container in warm water.
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