ASPARAGUS WITH HOLLANDAISE
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
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.
PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS
Steps:
- Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
- Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
- Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
- Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
- When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
- Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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 IN TARRAGON HOLLANDAISE SAUCE GOOD AND FANCY!
We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.
Provided by kiwidutch
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
- Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
- Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
- Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
- When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
- Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
- Whisk in butter and, when it's incorporated, add tarragon.
- Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.
Nutrition Facts : Calories 162, Fat 10.7, SaturatedFat 5.4, Cholesterol 225.1, Sodium 342.7, Carbohydrate 12, Fiber 5, Sugar 4.7, Protein 8.4
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE
This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6
SALMON WITH TARRAGON HOLLANDAISE
Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
- Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
- Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium
TARRAGON ASPARAGUS
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED TARRAGON ASPARAGUS
The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.
Nutrition Facts :
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