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
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 Kitchen
Time 10m
Yield 4
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.
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 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ASPARAGUS WITH BLENDER HOLLANDAISE
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
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.
ASPARAGUS WITH HOLLANDAISE
Make and share this Asparagus With Hollandaise recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 32m
Yield 7 serving(s)
Number Of Ingredients 6
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.
SALMON AND ASPARAGUS WITH HOLLANDAISE SAUCE
This is a quick and easy dinner. Pop the foil packets in the oven while you make the sauce. Easy, great tasting hollandaise sauce. Can be whipped up while the salmon is cooking. This is an adaptation of many different recipes till I found the perfect dish to serve for dinner.
Provided by Abba Gimel
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 230°C (450°F).
- Cut off ends of asparagus spears and divide into 4 portions.
- Mince garlic, separate into 4 portions.
- Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
- Microwave one lemon for 15 seconds to release the juices.
- Place one salmon fillet in the center of each sheet.
- Top with serving of garlic and asparagus.
- Drizzle each serving with juice from lemon.
- Sprinkle with fresh ground black pepper and seasoning blend to taste.
- Bring up the sides of foil and fold top over twice.
- Fold up ends of foil leaving room for air to circulate inside the foil packets.
- Place in oven for 12 to 15 minutes or until easy to flake.
- To prepare the sauce:.
- Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
- In a small bowl, beat egg yolks with lemon juice.
- Add salt and cayenne pepper or hot sauce.
- Beat till foamy.
- Slowly beat in butter, then the water.
- Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
- Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
- Drizzle with sauce and serve with lemon wedge on the side.
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE
This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6
ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE
Hot and cheesy asparagus-filled roma tomato halves broiled for an easy side dish in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
- Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
- In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
- Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
- Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
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ROASTED ASPARAGUS WITH HOLLANDAISE - FOODIECRUSH.COM
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- Place the asparagus on a baking sheet in a single layer. Drizzle with the olive oil, coating spears evenly, and sprinkle with salt and pepper. Roast the asparagus for 8-10 minutes (depending on thickness of spears) until tender.
- While the asparagus is cooking, make the hollandaise. Melt the butter in a small pan on the stove over low heat or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Set aside.
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