Pastry Wrapped Asparagus With Hollandaise Sauce Serves 8 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

PASTRY-WRAPPED ASPARAGUS WITH HOLLANDAISE SAUCE RECIPE - (4.5/5)



Pastry-Wrapped Asparagus with Hollandaise Sauce Recipe - (4.5/5) image

Provided by á-167595

Number Of Ingredients 15

Hollandaise:
1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
1 pound asparagus
1 bay leaf
1 egg, lightly beaten
3/4 cup Parmesan cheese, grated
3/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon sea salt
1 small bowl water
4 egg yolks
3/4 cup (1 1/2) sticks unsalted butter
2 tablespoons freshly squeezed lemon juice
1 pinch cayenne pepper
salt, to taste

Steps:

  • 1.Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil. 2.Combine beaten egg with a splash of water in a small bowl and set aside. 3.Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles. 4.Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry. 5.Sprinkle all cut triangles with Parmesan cheese. 6.Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl. 7.Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg. 8.Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown. 9.For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil. 10.Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf. 11.Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer. 12.For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes. 13.In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume. 14.Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter. 15.Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth. 16.Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.

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.

ASPARAGUS BUNDLES WITH HOLLANDAISE



Asparagus Bundles With Hollandaise image

Make and share this Asparagus Bundles With Hollandaise recipe from Food.com.

Provided by Robs415

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb asparagus spears or 0.5 (10 ounce) package frozen asparagus spears, thawed
4 slices swiss cheese (4 oz.)
4 slices cooked ham (4 oz.)
0.5 (18 1/2 ounce) package frozen puff pastry, thawed (1 sheet)
1 tablespoon butter, melted
1 (1 ounce) envelope hollandaise sauce mix

Steps:

  • Cook fresh asparagus in boiling water 1 minute (spears should be 4 inches long).
  • Cut puff pastry into four 5 inch squares. Brush lightly with some of the butter. Place one cheese slice atop 1 ham slice; top with 1/4 of asparagus. Wrap a pastry square around an asparagus bundle. Seal edges and seams well. Place seams side down in a shallow baking pan, so sides do not touch. Brush with remaining butter.
  • Bake, uncovered, at 425 degrees for 18-20 minutes, until golden.
  • Meanwhile, prepare sauce according to directions. Serve with bundles.

Nutrition Facts : Calories 532.1, Fat 36.4, SaturatedFat 13.3, Cholesterol 33.5, Sodium 429.7, Carbohydrate 37.8, Fiber 2.2, Sugar 1.6, Protein 14.7

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 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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