Asparagus Whollandaise Recipes

ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat the oven to 375 degrees F.
• For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.
• For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.

ROASTED ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Pour the hollandaise sauce over the warm asparagus and serve.

ASPARAGUS WITH HOLLANDAISE

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.

HOT ASPARAGUS WITH HOLLANDAISE

Steps:

• To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat until it melts and froths up. Simmer it for about 5 minutes, or until the froth subsides and the butter looks clear. Don't let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or a coffee filter. Let the butter cool for 5 minutes, if the butter is too hot it will curdle the egg yolks. Combine 3 egg yolks and 3 tablespoons butter in a bowl, and whisk off heat for 1 minute, until frothy. Place yolks on stovetop over medium-low heat and beat until thick. Meanwhile drain cooked asparagus, and toss with 1 tablespoon of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce.
• Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

ASPARAGUS WITH HOLLANDAISE

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.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

SAVORY CHICKEN & ASPARAGUS HOLLANDAISE

Steps:

• Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
• In same skillet, melt 1 tablespoon butter over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender.
• Stir in Knorr® Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons butter. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices.

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE

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.

ASPARAGUS WITH HOLLANDAISE

Steps:

• Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.).
• Break off the tough ends of the asparagus and, if they're thick, peel them. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes depending on their thickness, until cooked through but still al dente.
• Pour the hollandaise sauce over the warm asparagus and serve.