Best Pastry Wrapped Asparagus With Hollandaise Sauce Serves Recipes

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.

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE

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.

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 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.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

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.

ASPARAGUS HOLLANDAISE TARTS

Steps:

• TO COOK PASTRY SELLS:.
• Thaw 1 sheet of Puff Pastry Dough according to instructions on package. Preheat oven to 350°F Cut Puff Pastry into 1 inch rounds using a biscuit cutter. Place 1 inch rounds onto a baking sheet that has been sprayed with non-stick spray. Cut an additional one inch round, an then use a smaller cutter to cur a ring out of your one inch ring. Lay this hollow ring on top of the first ring. Bake for approximately 15 minutes or until Puff Pastries are browned.
• TO STEAM ASPARAGUS:.
• Choose thin stalks from the market. If your stalks are greater than 3/8 of an inch thick you may want to peel your asparagus. Place about 1/2 inch of water into a large skillet, and heat on high. Once the water boils, add asparagus, and reduce heat to simmer. Cook asparagus until it is tender (for thin stalks this should take about 15 minutes). (This sounds like an extremely long time to cook thin asparagus. Make sure this is correct.) Remove asparagus, and drain on paper towels. Cut cooked asparagus pieces just smaller than 1 inch.
• TO MAKE HOLLANDAISE SAUCE:.
• Melt the butter in the microwave in a glass dish. Let the butter begin to cool slightly, and skim off any foam, or solids that are on the top of the melted butter. Set up a double boiler, and whisk egg yolks and the water in a separate bowl until they are light and fluffy. Pour whisked egg yolks into the top portion of the double boiler. Whisk eggs continually while eggs are in the double boiler. They will begin to thicken slightly, and this will take 2 to 3 minutes. Begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture. Once the butter is totally incorporated whisk whisk in lemon juice, hot pepper sauce, and salt and pepper to taste. This sauce must be served within 30 minutes of making. Waiting longer than 30 minutes of making this sauce, you run the risk of this sauce breaking and separating, so be sure to serve this sauce promptly.
• TO ASSEMBLE TARTS:.
• Place two or three pieces of cut asparagus on the Puff Pastry, and spoon on about 2 teaspoons of the Hollandaise sauce just before serving. You may wish to garnish with a light sprinkle of Cayenne pepper.
• These are wonderful finger foods at a party or a Sunday morning brunch.