Pastry Wrapped Asparagus With Hollandaise Sauce Recipe 455

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PASTRY-WRAPPED ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE - (4.5/5)



Pastry-Wrapped Asparagus with Hollandaise Sauce Recipe - (4.5/5) image

Provided by á-167595

Number Of Ingredients 15

Hollandaise:
1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
1 pound asparagus
1 bay leaf
1 egg, lightly beaten
3/4 cup Parmesan cheese, grated
3/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon sea salt
1 small bowl water
4 egg yolks
3/4 cup (1 1/2) sticks unsalted butter
2 tablespoons freshly squeezed lemon juice
1 pinch cayenne pepper
salt, to taste

Steps:

  • 1.Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil. 2.Combine beaten egg with a splash of water in a small bowl and set aside. 3.Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles. 4.Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry. 5.Sprinkle all cut triangles with Parmesan cheese. 6.Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl. 7.Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg. 8.Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown. 9.For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil. 10.Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf. 11.Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer. 12.For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes. 13.In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume. 14.Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter. 15.Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth. 16.Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.

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 WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

ASPARAGUS HOLLANDAISE TARTS



Asparagus Hollandaise Tarts image

Asparagus Hollandaise Tarts, for me, are something I love to serve in the spring. A spring brunch with Hollandaise sauce has long been a favorite of mine. So often when you are having a brunch or you are waiting for your guests to arrive, you want to serve up something that can be easily eaten with your fingers. These special tarts are perfect for this! When you make this Hollandaise sauce the Safest Choice pasteurized eggs you do not need to worry about serving raw eggs to your guests becuae thy are safe to eat. I was lucky to be chose by the folks at Kitchen PLAY to participate this month in their progressive party. So be sure to check out the other dishes in this progressive meal!

Provided by ElizabethKnicely

Categories     Breakfast

Time 1h

Yield 14 serving(s)

Number Of Ingredients 9

1/2 cup butter (1 stick)
3 large egg yolks
1 1/2 tablespoons cold water
3 teaspoons lemon juice
1 dash hot pepper sauce
salt, to taste
pepper, to taste
1 sheet puff pastry
1 lb fresh asparagus

Steps:

  • TO COOK PASTRY SELLS:.
  • Thaw 1 sheet of Puff Pastry Dough according to instructions on package. Preheat oven to 350°F Cut Puff Pastry into 1 inch rounds using a biscuit cutter. Place 1 inch rounds onto a baking sheet that has been sprayed with non-stick spray. Cut an additional one inch round, an then use a smaller cutter to cur a ring out of your one inch ring. Lay this hollow ring on top of the first ring. Bake for approximately 15 minutes or until Puff Pastries are browned.
  • TO STEAM ASPARAGUS:.
  • Choose thin stalks from the market. If your stalks are greater than 3/8 of an inch thick you may want to peel your asparagus. Place about 1/2 inch of water into a large skillet, and heat on high. Once the water boils, add asparagus, and reduce heat to simmer. Cook asparagus until it is tender (for thin stalks this should take about 15 minutes). (This sounds like an extremely long time to cook thin asparagus. Make sure this is correct.) Remove asparagus, and drain on paper towels. Cut cooked asparagus pieces just smaller than 1 inch.
  • TO MAKE HOLLANDAISE SAUCE:.
  • Melt the butter in the microwave in a glass dish. Let the butter begin to cool slightly, and skim off any foam, or solids that are on the top of the melted butter. Set up a double boiler, and whisk egg yolks and the water in a separate bowl until they are light and fluffy. Pour whisked egg yolks into the top portion of the double boiler. Whisk eggs continually while eggs are in the double boiler. They will begin to thicken slightly, and this will take 2 to 3 minutes. Begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture. Once the butter is totally incorporated whisk whisk in lemon juice, hot pepper sauce, and salt and pepper to taste. This sauce must be served within 30 minutes of making. Waiting longer than 30 minutes of making this sauce, you run the risk of this sauce breaking and separating, so be sure to serve this sauce promptly.
  • TO ASSEMBLE TARTS:.
  • Place two or three pieces of cut asparagus on the Puff Pastry, and spoon on about 2 teaspoons of the Hollandaise sauce just before serving. You may wish to garnish with a light sprinkle of Cayenne pepper.
  • These are wonderful finger foods at a party or a Sunday morning brunch.

Nutrition Facts : Calories 173.3, Fat 14.3, SaturatedFat 6.2, Cholesterol 57, Sodium 104.6, Carbohydrate 9.4, Fiber 0.9, Sugar 0.8, Protein 2.6

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

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

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.

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.

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Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!
From pamperedchef.com


ROASTED ASPARAGUS & HOLLANDAISE RECIPE | THEHUB FROM WALMART …
2021-07-20 Position rack in centre of oven, then preheat to 450°F. 2. Arrange asparagus in a roasting pan. Drizzle with oil. Roast until asparagus are tender-crisp, about 12 minutes. 3. Meanwhile, combine Hollandaise sauce mix, milk and margarine in a small saucepan set over medium. Bring to a boil, stirring constantly. Reduce heat to low.
From ideas.walmart.ca


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 underneath the head of the asparagus. In case of using green asparagus, remove the lower ends, there is no need to peel. Add the salt, 1 tablespoon butter, and sugar to the boiling ...
From whereismyspoon.co


ASPARAGUS PARMESAN SOUFFLé WITH HOLLANDAISE - READER'S DIGEST …
Preheat the oven to 400 degrees F. Using the softened butter and breadcrumbs, grease and coat each 7oz ramekin. Using a stand mixer beat the egg whites until stiff peaks form. Place the blanched asparagus and leek in a food processor and puree. Combine the egg yolks with the asparagus and leek mixture, Parmesan, lemon zest, salt and pepper.
From readersdigest.ca


ASPARAGUS WITH EASY BLENDER HOLLANDAISE SAUCE
Cook the asparagus for 3-4 min. or until tender depending on their size. Immediately immerse in an ice bath. When ready to eat, gently reheat in the oven or microwave. When ready to serve the hollandaise sauce, in a blender place in the egg yolks, lemon, and pepper and blend on medium until light lemon in color for about 1 min. Place the ...
From noshingwiththenolands.com


ASPARAGUS IN HOLLANDAISE SAUCE - ANG SARAP
2012-05-03 Slowly add the butter in thin stream then continue mixing while maintaining a thick consistency, add the mustard, lemon juice and cayenne then mix until well combined. Set aside in a warm location. Using a steamer steam asparagus spears for 3-5 minutes or until tender. Place asparagus in plate then pour sauce on top.
From angsarap.net


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