ASPARAGUS OMELET
My husband and I created this recipe when trying to use up leftover asparagus and hollandaise sauce. The vegetable-filled omelet gets its irresistible flavor from the creamy sauce and a nice crunch from crumbled bacon. We think this is special enough for company. -Becky Roth, Kawkawlin, Michigan
Provided by Taste of Home
Time 1h
Yield 4 omelets.
Number Of Ingredients 9
Steps:
- In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. , In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside., Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm., Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Nutrition Facts : Calories 736 calories, Fat 60g fat (26g saturated fat), Cholesterol 723mg cholesterol, Sodium 967mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein.
ASPARAGUS CRAB OMELETS
These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.
Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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 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.
ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)
This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*
Provided by twissis
Categories Breakfast
Time 30m
Yield 4 Split Omelet Portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
- Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
- FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
- Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
- When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
- TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
- NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.
Nutrition Facts : Calories 428.4, Fat 38.5, SaturatedFat 21.4, Cholesterol 498.1, Sodium 927.3, Carbohydrate 3, Fiber 0.7, Sugar 0.8, Protein 18.2
HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE
Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g
EASY MARINATED ASPARAGUS
Great as a Christmas table addition or when you have an ample supply of asparagus. Make ahead and allow to chill in the refrigerator. Prep time does not include chill time.
Provided by An_Net
Categories Vegetable
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
- Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
- Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.
ASPARAGUS WITH HOLLANDAISE
Make and share this Asparagus With Hollandaise recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
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.
ASPARAGUS OMELET
Make and share this Asparagus Omelet recipe from Food.com.
Provided by Julesong
Categories Vegetable
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
- Drain thoroughly.
- Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
- Remove from pan and keep warm.
- In a small bowl, combine eggs, milk, salt, basil, and pepper.
- Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
- When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
- Tip pan so eggs coat skillet evenly.
- As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
- When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
- Serve immediately.
- Also good sprinkled with a bit of grated Parmesan.
Nutrition Facts : Calories 311.1, Fat 22.7, SaturatedFat 10.9, Cholesterol 455.7, Sodium 541.8, Carbohydrate 10.5, Fiber 3.5, Sugar 4.2, Protein 19.6
SHRIMP SAUCE
Perfect sauce for shrimp or any other seafood that is easy and fast to make! It is for sure a 5 star when you try it!
Provided by FoOdCrAzE
Categories Low Protein
Time 2m
Yield 5-15 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together.
- Perfect with shrimp or any other seafoods.
ASPARAGUS SAUCE
A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with. So there is one absolutely unlisted ingredient: your culinary discretion! I've added the garlic, but this could easily be omitted. I've posted this for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
- This sauce can then be heated and served with pasta, salmon, or chicken.
Nutrition Facts : Calories 270.8, Fat 23.5, SaturatedFat 14.5, Cholesterol 79.2, Sodium 62.1, Carbohydrate 12, Fiber 2.3, Sugar 2.5, Protein 5.9
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