ASPARAGUS WITH BLENDER BEARNAISE

Asparagus with Blender Bearnaise image

Provided by billy haze

Time 20m

Number Of Ingredients 14

2 lb asparagus
boiling salted water
1 Tbsp butter
1/2 c blender bernaise
BLENDER BERNAISE
1/4 c red wine vinegar
1/4 c vermouth, dry or white wine
1 shallot or green onion ,minced.
1 tsp tarragon, dried
1 bay leaf
6 black peppercorns, whole
6 sprig(s) parsley
1 c butter
3 egg yolks

Steps:

1. Bernaise preparation- In a small saucepan bring first 7 ingredients to a boil; reduce to 3 tablespoons. Melt butter in a seperate sauce pan.
2. In blender whirl yolks until just blended. Add reduced wine mixture and blend briefly. Add melted butter,a droplet at a time,blending continuously on high speed. As mixture thickens,increase butter to a thin stream. Keep sauce warm by placing blender container in a pan of lukewarm water,if desired. Note: for a faster Hollandaise version,simply omit first 7 ingredients and the first step.Proceed as directed.Makes 1/2 cup.
3. Asparagus Preparation- Wash Asparagus and cut or snap off tough ends. In a wide frying pan witha little boiling water,lay spears parellel no more than 3 layers deep. Cook uncovered,over high heat until stems are just tender when pierced with a fork,6 to 8 minutes. Drain,Top with butter and serve with Bearnaise Sauce.