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.
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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
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Ina Garten
Yield 8 servings
Number Of Ingredients 7
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 HOLLANDAISE TARTS
Asparagus Hollandaise Tarts, for me, are something I love to serve in the spring. A spring brunch with Hollandaise sauce has long been a favorite of mine. So often when you are having a brunch or you are waiting for your guests to arrive, you want to serve up something that can be easily eaten with your fingers. These special tarts are perfect for this! When you make this Hollandaise sauce the Safest Choice pasteurized eggs you do not need to worry about serving raw eggs to your guests becuae thy are safe to eat. I was lucky to be chose by the folks at Kitchen PLAY to participate this month in their progressive party. So be sure to check out the other dishes in this progressive meal!
Provided by ElizabethKnicely
Categories Breakfast
Time 1h
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- TO COOK PASTRY SELLS:.
- Thaw 1 sheet of Puff Pastry Dough according to instructions on package. Preheat oven to 350°F Cut Puff Pastry into 1 inch rounds using a biscuit cutter. Place 1 inch rounds onto a baking sheet that has been sprayed with non-stick spray. Cut an additional one inch round, an then use a smaller cutter to cur a ring out of your one inch ring. Lay this hollow ring on top of the first ring. Bake for approximately 15 minutes or until Puff Pastries are browned.
- TO STEAM ASPARAGUS:.
- Choose thin stalks from the market. If your stalks are greater than 3/8 of an inch thick you may want to peel your asparagus. Place about 1/2 inch of water into a large skillet, and heat on high. Once the water boils, add asparagus, and reduce heat to simmer. Cook asparagus until it is tender (for thin stalks this should take about 15 minutes). (This sounds like an extremely long time to cook thin asparagus. Make sure this is correct.) Remove asparagus, and drain on paper towels. Cut cooked asparagus pieces just smaller than 1 inch.
- TO MAKE HOLLANDAISE SAUCE:.
- Melt the butter in the microwave in a glass dish. Let the butter begin to cool slightly, and skim off any foam, or solids that are on the top of the melted butter. Set up a double boiler, and whisk egg yolks and the water in a separate bowl until they are light and fluffy. Pour whisked egg yolks into the top portion of the double boiler. Whisk eggs continually while eggs are in the double boiler. They will begin to thicken slightly, and this will take 2 to 3 minutes. Begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture. Once the butter is totally incorporated whisk whisk in lemon juice, hot pepper sauce, and salt and pepper to taste. This sauce must be served within 30 minutes of making. Waiting longer than 30 minutes of making this sauce, you run the risk of this sauce breaking and separating, so be sure to serve this sauce promptly.
- TO ASSEMBLE TARTS:.
- Place two or three pieces of cut asparagus on the Puff Pastry, and spoon on about 2 teaspoons of the Hollandaise sauce just before serving. You may wish to garnish with a light sprinkle of Cayenne pepper.
- These are wonderful finger foods at a party or a Sunday morning brunch.
Nutrition Facts : Calories 173.3, Fat 14.3, SaturatedFat 6.2, Cholesterol 57, Sodium 104.6, Carbohydrate 9.4, Fiber 0.9, Sugar 0.8, Protein 2.6
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
ASPARAGUS WITH MUSTARD HOLLANDAISE
Steps:
- Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.
HOLLANDAISE-ASPARAGUS TART
From Cooking Light. I have to admit that I used a frozen pie crust (I did NOT pre-bake it) and also made a full fat version of this recipe, using heavy cream and 2 whole eggs. I would recommend to cut the asparagus instead of using them whole and if you have fresh tarragon...go for it.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 1 tart, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
- Reduce oven temperature to 375°.
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.
Nutrition Facts : Calories 240.3, Fat 10.1, SaturatedFat 3.7, Cholesterol 43.7, Sodium 289.2, Carbohydrate 27.4, Fiber 2.1, Sugar 8.8, Protein 11
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