Best Asparagus Hollandaise Recipes

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ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

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

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE



Ham and Asparagus Bundles with Hollandaise Sauce image

Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 8

Number Of Ingredients 6

1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
1 cup whole milk
¼ cup butter
1 pound fresh asparagus, trimmed
4 slices deli-style honey ham, sliced in half lengthwise
½ teaspoon freeze-dried dill

Steps:

  • Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
  • Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
  • Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g

ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Ina Garten

Yield 8 servings

Number Of Ingredients 7

12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
2 pounds fresh asparagus
Good olive oil

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 BLENDER HOLLANDAISE



Asparagus with Blender Hollandaise image

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

1 1/2 sticks unsalted butter
2 large egg yolks
2 teaspoons fresh lemon juice, plus more to taste
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
1 pound jumbo asparagus, trimmed, bottom halves peeled

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.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE



Spargel - White Asparagus With Easy Hollandaise Sauce image

A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
1/4 teaspoon finely chopped fresh lemon zest
2 -3 teaspoons fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (optional)
fresh snipped parsley, optional to serve
fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard

Steps:

  • Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
  • Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE



White Asparagus with Hollandaise Sauce image

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
Hollandaise Sauce for white asparagus

Steps:

  • Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS



Pan-Seared Salmon with No-Fail Hollandaise and Asparagus image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 skin-on salmon fillets, about 6 ounces each
Sea salt
Ground white pepper
3 tablespoons safflower or other vegetable oil
1/2 pound asparagus, trimmed
3 large egg yolks
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1 tablespoon fresh lemon juice, plus more for seasoning
1 tablespoon minced fresh chives, plus more for garnish
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh tarragon, plus more for garnish
1 stick (8 tablespoons) unsalted butter, cubed and at room temperature
Bring a medium saucepan of water to a boil.
Season your salmon with sea salt and white pepper.

Steps:

  • Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
  • Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
  • Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
  • Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
  • When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
  • Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

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

1 bunch asparagus (about 1 pound)
Kosher salt and freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper plus more for sprinkling (optional)
4 tablespoons (1/2 stick) unsalted butter

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.

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE



Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce image

Categories     Fish     Potato     Dinner     Salmon     Asparagus     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For the potatoes:
1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the asparagus:
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
For the hollandaise sauce:
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup clarified butter
For the salmon:
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
Equipment:
2 large baking sheets

Steps:

  • Roast the potatoes:
  • Preheat the oven to 400°F.
  • On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
  • Meanwhile, roast the asparagus:
  • On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
  • Make the hollandaise:
  • In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
  • Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
  • Cook the salmon:
  • Season both sides of the salmon fillets with salt and pepper.
  • In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
  • To serve:
  • Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

ASPARAGUS WITH MUSTARD HOLLANDAISE



Asparagus with Mustard Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

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.

ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE



Asparagus Chicken With Hollandaise Sauce image

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

4 boneless skinless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 (1 1/4 ounce) packet dry hollandaise sauce mix
16 fresh steamed asparagus spears
1 cup shredded cheddar cheese (I only used about 1/2 cup of the cheese)

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

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

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

1 bunch asparagus (about 1 pound)
Kosher salt and freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper plus more for sprinkling (optional)
4 tablespoons (1/2 stick) unsalted butter

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.

NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE



Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce image

You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 50m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 garlic cloves, minced
12 asparagus spears
1 teaspoon olive oil
1/2 cup dry white wine (can be non-alcoholic)
1 (10 ounce) can chicken broth
3 egg yolks
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1/2 cup butter, melted
1/2 cup 1% low-fat milk

Steps:

  • Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
  • Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
  • Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
  • Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
  • Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
  • Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
  • Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
  • Serve chicken with Hollandaise sauce drizzled over top.

Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31

STEAK OSCAR WITH KING CRAB, HOLLANDAISE SAUCE AND SAUTEED ASPARAGUS



Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Four 1.5-inch center-cut filet mignon steaks
Kosher salt
1 cup clarified unsalted butter
2 tablespoons white wine vinegar
6 black peppercorns, crushed
3 sprigs thyme
1 bay leaf
1 shallot, finely diced
2 large egg yolks
1/2 lemon, juiced
5 tablespoons extra-virgin olive oil
2 king crab legs, meat removed and diced into 1-inch pieces
1 bunch asparagus, tough ends trimmed
1/2 small bunch chives, thinly sliced

Steps:

  • Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
  • Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
  • Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
  • Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
  • Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
  • Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
  • Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
  • To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.

ASPARAGUS WITH HOLLANDAISE



Asparagus With Hollandaise image

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

1 1/4 lbs fresh asparagus
2 egg yolks
3 tablespoons lemon juice
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
lemon wedges or lemon slice

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.

ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)



Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi) image

This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*

Provided by twissis

Categories     Breakfast

Time 30m

Yield 4 Split Omelet Portions, 4 serving(s)

Number Of Ingredients 12

6 eggs
2 tablespoons water (may use milk or cream)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
8 -10 fresh asparagus spears (well-trimmed & cooked till crisp tender, may sub canned)
2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter (melted)
4 ounces baby shrimp
2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley)

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.

Nutrition Facts : Calories 428.4, Fat 38.5, SaturatedFat 21.4, Cholesterol 498.1, Sodium 927.3, Carbohydrate 3, Fiber 0.7, Sugar 0.8, Protein 18.2

ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE



Asperge Violette: Violet Asparagus With Hollandaise Sauce image

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour - under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the "original" wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.

Provided by French Tart

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh baby violet asparagus spear
butter
lemon wedge (optional)
fresh fresh edible flower, such as violets (optional)
8 ounces butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
salt and pepper

Steps:

  • Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
  • To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
  • Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  • In a small mixing bowl, whisk together the egg yolks.
  • Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
  • Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  • Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  • Serve immediately or keep warm for up to 30 minutes before serving.
  • Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.

SALMON AND ASPARAGUS WITH HOLLANDAISE SAUCE



Salmon and Asparagus With Hollandaise Sauce image

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

4 sheets aluminum foil (12in x 18in)
4 (150 g) salmon fillets
4 tablespoons butter
4 garlic cloves (minced)
1/2 kg asparagus
2 fresh lemon
fresh ground black pepper (to taste)
fish seasoning, blend (to taste)
1/2 cup butter
3 large egg yolks
2 tablespoons lemon juice
1/8 teaspoon salt (optional)
1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste)
2 tablespoons hot water

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.

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus (about 1 pound), cleaned and trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 large egg yolks
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper
2 sticks (16 tablespoons) unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F.
  • For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.
  • For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.

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