Asperge Violette Violet Asparagus With Hollandaise Sauce 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.

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 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.

ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE



Asperge Violette: Violet Asparagus With Hollandaise Sauce image

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour - under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the "original" wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.

Provided by French Tart

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh baby violet asparagus spear
butter
lemon wedge (optional)
fresh fresh edible flower, such as violets (optional)
8 ounces butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
salt and pepper

Steps:

  • Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
  • To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
  • Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  • In a small mixing bowl, whisk together the egg yolks.
  • Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
  • Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  • Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  • Serve immediately or keep warm for up to 30 minutes before serving.
  • Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus (about 1 pound), cleaned and trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 large egg yolks
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper
2 sticks (16 tablespoons) unsalted butter, melted

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.

HOT ASPARAGUS WITH HOLLANDAISE



Hot Asparagus with Hollandaise image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Basic boiled asparagus, recipe follows 1/4 cups unsalted butter,
3 egg yolks
1 tablespoon fresh lemon juice
Salt and white pepper
2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

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 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.

HOLLANDAISE SAUCE FOR WHITE ASPARAGUS



Hollandaise Sauce for White Asparagus image

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

2 cups (4 sticks) unsalted butter
6 large egg yolks
1/3 cup dry white wine
2 tablespoons water
2 teaspoons freshly squeezed lemon juice
Coarse salt
Cayenne pepper (optional)

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.

VEAL OSCAR WITH HOLLANDAISE SAUCE



Veal Oscar With Hollandaise Sauce image

I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.

Provided by keen5

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal cutlets, flattened or pounded very thin
2 tablespoons fresh lemon juice
pepper
seasoned flour (your choice of seasonings)
16 asparagus spears, cooked
4 crab legs, cooked,shells removed
2 egg yolks
1/2 cup butter, divided into 3 pieces
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle cutlets with lemon juice and pepper on both sides.
  • Dust with seasoned flour.
  • Heat butter in a large skillet.
  • Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
  • Remove to a warm platter.
  • On each cutlet place 4 spears of asparagus and one crab leg.
  • Cover with Hollandaise sauce.
  • For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
  • Add butter, 1 piece at a time, stirring constantly until melted.
  • Continue stirring until thickened.
  • Serve over veal oscar.
  • The sauce makes about 3/4 cup.

Nutrition Facts : Calories 388.5, Fat 26.2, SaturatedFat 15.5, Cholesterol 227.7, Sodium 1613.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 34.4

ASPARAGUS WITH HOLLANDAISE



Asparagus With Hollandaise image

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

2 lbs asparagus, trimmed
2 large egg yolks
1 teaspoon water
1 1/2 teaspoons fresh lemon juice
1/2 cup unsalted butter, cut into 8 pieces

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

NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE



Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce image

You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 50m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 garlic cloves, minced
12 asparagus spears
1 teaspoon olive oil
1/2 cup dry white wine (can be non-alcoholic)
1 (10 ounce) can chicken broth
3 egg yolks
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1/2 cup butter, melted
1/2 cup 1% low-fat milk

Steps:

  • Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
  • Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
  • Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
  • Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
  • Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
  • Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
  • Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
  • Serve chicken with Hollandaise sauce drizzled over top.

Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31

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.

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

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Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the …
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ASPARAGUS WITH HOLLANDAISE SAUCE (ASPERGES HOLLANDAISE) RECIPE
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


WHITE ASPARAGUS WITH ORANGE LIME HOLLANDAISE SAUCE
Put asparagus in aluminum foil into the oven and bake at 180 degrees F (82 C) for 30 minutes. Mix the remaining ingredients together in a pot and heat over a low flame on the stove. After …
From germanfoods.org


ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE - FOOD CHANNEL
2011-07-01 Preparation. 1 To make the sauce, place the egg yolks and 2 tablespoons of the orange juice in a heatproof bowl or the top pan of a double boiler. Set the bowl or pan over but …
From foodchannel.com


GREEN ASPARAGUS WITH MOREL HOLLANDAISE SAUCE RECIPE
Add the heavy cream and bring to a boil. Add the vin jaune and season with salt and pepper. Stir in the Hollandaise Sauce and set aside. Step 3. In a large pot of boiling salted water, blanch …
From foodandwine.com


ASPARAGUS WITH HOLLANDAISE SAUCE (ASPERGES SAUCE HOLLANDAISE) …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


ASPARAGUS AND HOLLANDAISE SAUCE - JAMES MARTIN CHEF
To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl. To make the sauce, blitz the egg yolks with the gastric in a food processor …
From jamesmartinchef.co.uk


ASPARAGUS WITH HOLLANDAISE SAUCE - FOR THE LOVE OF COOKING
Heat a large pot of water over high heat until boiling. Clean and trim the asparagus of the woody ends. Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus …
From fortheloveofcooking.net


ASPARAGUS HOLLANDAISE (WHITE SAUCE FOR ASPARAGUS) - WHERE IS MY …
2020-04-23 Bring a very large pot of water to a boil. In the meantime, wash the asparagus, remove the lower, woody ends and peel the stalks with a vegetable peeler, starting …
From whereismyspoon.co


NIGEL SLATER'S CLASSIC ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE
2010-05-22 The recipe. To serve 4 you will need 1kg of freshly steamed asparagus. For the sauce, 3 egg yolks, 200g of almost melted butter, and a shot of lemon juice. Put a pan of …
From theguardian.com


ASPERGES, SAUCE MALTAISE (ASPARAGUS WITH BLOOD-ORANGE …
Even more than regular hollandaise, sauce maltaise . proves the lightness of butter. As to the mechanics of making it, boiling the vinegar briefly beforehand takes away the rawness that …
From artofeating.com


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