Roma Tomatoes With Asparagus And Hollandaise Food

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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PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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.

TOMATO HOLLANDAISE

Steps:

• Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.

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.

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

SALMON WITH ASPARAGUS, TOMATO MUSTARD & PINE NUT HOLLANDAISE

Steps:

• Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper. Sear in olive oil.
• Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes. Yields about 6 cups.
• Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown. Whisk egg yolks with vinegar and lime juice. Pour the pine nut oil slowly into the mixture to form an emulsion. Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie. Makes 3 cups.

ANGEL HAIR WITH ASPARAGUS & TOMATOES

Steps:

• Trim asparagus& rinse in cold water.
• Remove the tips& set aside.
• Bias slice the rest of the stalk into 1- 1 1/2 inch pieces& set aside.
• Heat oil in a large skillet over medium heat.
• Add garlic& pepper; cook& stir for a minute.
• Add tomatoes; cook& stir for another 2 minutes.
• Add asparagus pieces, wine& salt; cook, uncovered, for 3 minutes.
• Add asparagus tips& continue cooking, uncovered, for another minute.
• Add butter& stir until melted.
• Meanwhile, cook pasta according to package directions.
• Drain well& serve topped with sauce& fresh basil.

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.