Asperge Violette Violet Asparagus With Hollandaise Sauce Recipes

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.
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ROASTED ASPARAGUS WITH HOLLANDAISE

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.

ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
• To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
• Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
• In a small mixing bowl, whisk together the egg yolks.
• Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
• Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
• Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
• Serve immediately or keep warm for up to 30 minutes before serving.
• Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.

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:

• 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.

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.

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.

BRUSSELS SPROUTS WITH HOLLANDAISE SAUCE

Steps:

• Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
• While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
• Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
• Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
• Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
• When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
• Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
• Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.

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.

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.

ASPARAGUS IN TARRAGON HOLLANDAISE SAUCE GOOD AND FANCY!

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.

ASPARAGUS WITH HOLLANDAISE

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.