Asparagus With Soft Cooked Eggs And Brown Butter Hollandais Recipes

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ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

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

ASPARAGUS WITH SOFT-COOKED EGGS AND BROWN-BUTTER HOLLANDAIS



ASPARAGUS WITH SOFT-COOKED EGGS AND BROWN-BUTTER HOLLANDAIS image

Categories     Egg     Breakfast     Simmer

Yield 4 SERVINGS

Number Of Ingredients 11

1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country bread
1 tablespoon extra-virgin olive oil
salt
16 fat asaragus, though ends snapped off, stalks peeled
4 large eggs
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 large egg yolks
1 1/2 tablespoons hot water
2 teaspoons fresh lemon juice
freshly ground pepper
cayenne pepper

Steps:

  • Preheat oven to 400°. In pie-plate, toss bread cubes w/ olive oil & season w/ salt. Bake for 8 mins, or until golden brown. Let cool completely. Transfer bread cubes to sturdy, plastic bag & crush them w/ rolling pin until coarse crumbs form. Reduce oven temp to 350°. Meanwhile, bring large, deep skillet of salted H2O to boil. Add asparagus & boil until just tender, about 5 mins. Drain asparagus. Transfer asparagus to large gratin dish. Bring med saucepan of H2O to boil. Add eggs & boil over mod heat for 5 min. Pour off H2O & gently shake saucepan to crack egg shells. Fill saucepan w/ ice H2O & let eggs cool for 5 mins, drain. Carefully shell eggs & transfer to plate. In small saucepan, cook butter over med heat until it smells like roasted hazelnuts & milk solids are lightly browned, about 7 min. Remove pan from heat & let brown butter cool slightly. Bring med saucepan of H2O to simmer over mod heat. In blender, combine egg yolks & 1 1/2 T hot H2O; blend for 2 secs. W/ blender on med speed, gradually add hot brown butter, a few drops @ a time at 1st & then in thin stream, until fully incorporated. Add any browned bits from bottom of pan, then add lemon juice. Season hollandaise w/ salt & pepper & pinch of cayenne. Reheat asparagus in oven. One by 1, carefully lower peeled whole eggs into hot H2O in med saucepan & warm just until heated through, about 1 min. Meanwhile, arrange 4 of the asparagus spears on ea of 4 plates. Pat eggs dry & set 1 on top of ea plate of asparagus. Spoon hollandaise over eggs & asparagus, sprinkle w/ crushed croutons & serve right away. MAKE AHEAD: The recipe can be prepared through transfering asparagus to gratin dish up to 1 day ahead. Keep the bread crumbs in an airtight container. Cover the cooked asparagus w/ plastic wrap & refrigerate overnight. ACTIVE: 40 MIN; TOTAL: 1 HR

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 Kitchen

Time 10m

Yield 4

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.

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.

ASPARAGUS WITH BROWN BUTTER



Asparagus With Brown Butter image

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

2 dozen large asparagus stalks with tight, firm tips (about 1 1/2 pounds; 4 per person)
1/2 cup water
6 tablespoons unsalted butter
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley

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

EGG-IN-A-HOLE WITH ASPARAGUS



Egg-in-a-Hole With Asparagus image

What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.

Provided by Melissa Clark

Categories     breakfast, brunch, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted and cooled
5 large eggs
1/3 cup whole milk
1/4 cup plus 2 tablespoons grated Parmesan
Salt and freshly ground black pepper
2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)
8 ounces asparagus, trimmed
3 scallions, thinly sliced
3 fresh thyme sprigs
1 tablespoon extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
  • In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
  • Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
  • On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
  • Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
  • Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
  • Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
  • To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

BELGIUM BUTTER CRUMBED ASPARAGUS EGGS FOR TWO



Belgium Butter Crumbed Asparagus Eggs for Two image

It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish.

Provided by Olha7397

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups fine soft french breadcrumbs
1/2 cup butter
1 1/2 lbs fresh asparagus, trimmed
4 eggs, mollet (recipe below) or 4 freshly cooked and finely chopped hard-boiled eggs
salt
4 teaspoons minced fresh parsley
4 teaspoons snipped fresh chives
lemon wedge
black pepper, in a grinder

Steps:

  • In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned.
  • Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.
  • Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.
  • Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.
  • EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.
  • Home Cooking Around The World.

Nutrition Facts : Calories 943.6, Fat 60.7, SaturatedFat 33.4, Cholesterol 545, Sodium 1068.1, Carbohydrate 72.6, Fiber 10.9, Sugar 12.3, Protein 31.5

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From thetimes.co.uk


GRILLED ASPARAGUS WITH HOLLANDAISE & POACHED EGG - SAGA
A true classic, asparagus hollandaise and poached egg, the addition of the tarragon in the hollandaise adds a lovely element and using my poached egg tips, a nice running yolk. Skip to content. MySaga. Menu. Insurance Holidays Cruises Money Magazine ...
From saga.co.uk


ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE - GOOD FOOD
When butter is fully incorporated, remove bowl from the heat, squeeze in juice of 1/2 lemon and add lots of ground pepper. Whisk to incorporate. Taste for salt and lemon, add more if desired. To cook asparagus, bring a large pot of salted water to the boil. Snap bottoms off asparagus, place gently in pot and boil for 1-2 minutes until al dente.
From goodfood.com.au


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