Asparagus With Bearnaise Sauce Food

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

ROASTED ASPARAGUS WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Trim the woody ends from the asparagus about an inch and half.
• In a baking sheet or tray, spread asparagus. Lightly coat asparagus with olive oil and season with salt and pepper. I also add garlic powder if I'm not using any sauce.
• Bake for 10 minutes. Cover asparagus with foil for the 1st 8 minutes, then remove foil for the remaining 2 minutes to lightly brown asparagus.
• Transfer to a serving plate, pour bearnaise sauce or serve it on the side. Enjoy!

CHARRED ASPARAGUS WITH MISO BéARNAISE SAUCE RECIPE

Steps:

• In a small saucepan, combine wine, vinegar, shallots, tarragon stems, and black peppercorns, and bring to a simmer over medium-high heat. Adjust heat to maintain a gentle simmer and cook until reduced to about 1 1/2 tablespoons of liquid, 10 to 12 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Let mixture cool slightly.
• In a tall-sided cup that barely fits the head of an immersion blender, combine egg yolks, miso, and the wine-vinegar reduction. Using an immersion blender. Blend mixture until well-combined, about 30 seconds.
• Meanwhile, in a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup. Heat a large cast iron skillet over high heat.
• Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup in a thin and steady stream. Continue blending, raising and lowering blender head slightly to fully emulsify butter with the egg yolk mixture. Sauce should be thick and creamy, able to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of water to thin it out. Stir in minced tarragon and season to taste with salt. Transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.
• Add half of the asparagus to the preheated cast iron skillet and arrange in a single layer. Cook, turning occasionally, until spears are lightly charred all over and just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add half of the vegetable oil to the skillet, toss to coat asparagus with oil, and season with salt and pepper to taste. Transfer asparagus to a warmed serving plate. Repeat with remaining asparagus and vegetable oil. Serve immediately, passing béarnaise sauce at the table.

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.

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 STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Steps:

• In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

ASPARAGUS WITH FRESH BASIL SAUCE

Steps:

• In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.

CHEF JOHN'S BEARNAISE SAUCE

Steps:

• Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
• Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
• Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

HOLLANDAISE SAUCE

Steps:

• Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
• Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
• Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
• Add the salt, cayenne pepper and lemon juice and blend thoroughly.

ASPARAGUS WITH BEARNAISE BUTTER

Steps:

• Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.
• In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.
• Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.
• Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
• Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.
• Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.
• Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.
• Serve asparagus with the butter.

ASPARAGUS WITH DIPPING SAUCES

Steps:

• To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
• To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
• For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
• Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

ASPARAGUS WITH SAUCE ALSACIENNE

Steps:

• Trim the ends off the asparagus and place in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
• Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3 1/2 if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at ''the equator'' and pull the halves apart. With a spoon, pull out the yolks into a medium-size bowl. Set aside the whites, in their shells, to finish cooking.
• Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar.

FILET MIGNON WITH BéARNAISE SAUCE AND ROASTED ASPARAGUS RECIPE

Steps:

• 1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small, heavy saucepan until the liquid is reduced to two tablespoons. Then strain it through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. 2. Whisk the yolks into the vinegar mixture, and then set the bowl over a pan of barely simmering water. Cook, whisking constantly, until the yolks have thickened slightly (do not scramble them). Whisk in the butter, one piece at a time, adding each piece before the previous one has melted completely. (Note: have your butter ready next to you so you don't accidentally overcook the eggs). 3. Remove it from the heat, and whisk in the lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt and 1/2 teaspoon pepper (or to taste). 4. Transfer the sauce to a smaller glass bowl, and place it into a saucepan that has boiling hot water in it. Cover it with a lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus. 5. For the filet mignon, season each steak with kosher salt. If you are roasting the filets in a roasting pan or ovenproof frying pan, heat one tablespoon of the olive oil. When the filets are hot, sear them on all sides until they become golden brown. Transfer the pan to the oven and roast them for seven to eight minutes, turning the filets over after three to four minutes. 6. If you are grilling the filets, grill them over hot coals for about eight minutes per side (five minutes per side for rare). 7. To cook the asparagus, begin by preheating the oven to 400 °. 8. Snap or cut the dry stem ends off each asparagus, and place them on a heavy baking sheet. Drizzle olive oil on them, sprinkle them with salt and pepper and toss them. Roast the asparagus until it is tender, which will take about eight to ten minutes, depending on how thick your asparagus is. Cool it slightly, and serve it warm or at room temperature.