Roasted Asparagus With Bearnaise Sauce Recipes

ROASTED ASPARAGUS WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Trim the woody ends from the asparagus about an inch and half.
• In a baking sheet or tray, spread asparagus. Lightly coat asparagus with olive oil and season with salt and pepper. I also add garlic powder if I'm not using any sauce.
• Bake for 10 minutes. Cover asparagus with foil for the 1st 8 minutes, then remove foil for the remaining 2 minutes to lightly brown asparagus.
• Transfer to a serving plate, pour bearnaise sauce or serve it on the side. Enjoy!

ASPARAGUS WITH BEARNAISE SAUCE

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

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.