Pastry Wrapped Asparagus With Hollandaise Sauce Serves 8 Recipes

ASPARAGUS WITH HOLLANDAISE

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.
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ROASTED ASPARAGUS WITH HOLLANDAISE

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.

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

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.

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE

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.

ASPARAGUS WITH HOLLANDAISE

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.

ASPARAGUS WITH BLENDER HOLLANDAISE

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.

ASPARAGUS HOLLANDAISE TARTS

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.

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE

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.

ASPARAGUS PASTRY PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

WRAPPED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
• Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
• Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.