Asparagus With Blender Hollandaise Food

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:

• 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.

ASPARAGUS WITH BLENDER HOLLANDAISE

Steps:

• Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
• Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.

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.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

BLENDER HOLLANDAISE

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave-safe bowl and melt 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 very 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.

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.

BLENDER HOLLANDAISE

Steps:

• Put the yolks in a blender or food processor.
• Blend on low speed for a couple of seconds, just to whisk the eggs.
• With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
• Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
• Add the lemon juice, salt to taste and the cayenne.
• If the sauce is too thick, add a bit more boiling water.
• Will hold, sitting in a bowl of warm water, for hours.

ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)

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.

CHICKEN BREASTS STUFFED WITH ASPARAGUS

Steps:

• Prepare chicken and asparagus.
• Combine butter, mustard, garlic and wine in a pie plate.
• Dip the chicken breast in butter mixture to coat them.
• Place 3 asparagus spears on each breast and roll, securing with a toothpick.
• Mix bread crumbs, parmesan and parsley together in a different pie plate.
• Roll chicken breasts in the bread crumb mixture.
• Bake 30 minutes at 350.
• I serve this with blender hollandaise sauce and lemon rice.
• Blender Hollandaise Sauce:.
• Heat butter to a full boil, being careful not to brown.
• Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
• Keeps well in refrigerator for several days.
• When reheating, heat over hot (not boiling water) in top of double boiler.
• Makes 1 1/4 cups of sauce.

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.

BLENDER HOLLANDAISE

Steps:

• Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

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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