Roasted Asparagus With Bearnaise Sauce Recipes

ASPARAGUS WITH BEARNAISE SAUCE

Asparagus with Bearnaise Sauce image

My husband loves asparagus and I make him some once a while. It is so easy to fix it. They are so good and tasty.

Provided by Lisa Johnson

Time 35m

Number Of Ingredients 8

Ingredients

3 egg yolks
1/4 c water
3 Tbsp tablespoons white wine or chicken broth
2 Tbsp tarragon vinegar
2 tsp minced shallot
2 1/2 tsp minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 c cold butter

Steps:

1. 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.

ASPARAGUS WITH BEARNAISE BUTTER

Asparagus With Bearnaise Butter image

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

Ingredients

3 sprigs fresh tarragon
1/2 cup butter, softened
1 minced shallot (1 small or 1/2 large)
1 tablespoon dry white wine (or vermouth)
1 tablespoon white wine vinegar
1 tablespoon water
kosher salt & fresh ground pepper
2 lbs fresh asparagus, trimmed

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

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