Asparagus with Blender Bearnaise
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- 2 lb
- boiling salted water
- 1 Tbsp
- 1/2 c
- blender bernaise
- 1/4 c
- red wine vinegar
- 1/4 c
- vermouth, dry or white wine
- shallot or green onion ,minced.
- 1 tsp
- tarragon, dried
- bay leaf
- black peppercorns, whole
- 6 sprig(s)
- 1 c
- egg yolks
In a small saucepan bring first 7 ingredients to a boil; reduce to 3 tablespoons.
Melt butter in a seperate sauce pan.
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.
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.