Time 16m Yield 4 serving(s) Number Of Ingredients 5 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.
Time 32m Yield 7 serving(s) Number Of Ingredients 6 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.
Time 10m Number Of Ingredients 6 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.
Time 20m Yield Serves 4 Number Of Ingredients 6 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.
Number Of Ingredients 4 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.
Time 20m Yield 8 Number Of Ingredients 6 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.
More about “asparagus with hollandaise recipes”
Number Of Ingredients 15 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.
