Asparagus With Blender Bearnaise Recipe

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Asparagus with Blender Bearnaise

billy haze

By
@billyhaze

a delicious dish that adds variation to your meal, and the ingredients are readily available. For lighter appetites,omit Blender Bearnaise and serve asparagus with Meuniere Sauce from my Trout Recipe

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Bernaise preparation-
In a small saucepan bring first 7 ingredients to a boil; reduce to 3 tablespoons.
Melt butter in a seperate sauce pan.
2In 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.
3Asparagus 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #asparagus, #bearnaise