Real Recipes From Real Home Cooks ®

asparagus with blender bearnaise

(1 rating)
Recipe by
billy haze
Philadelphia, PA

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

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asparagus with blender bearnaise

  • 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
  • 1
    shallot or green onion ,minced.
  • 1 tsp
    tarragon, dried
  • 1
    bay leaf
  • 6
    black peppercorns, whole
  • 6 sprig
  • 1 c
  • 3
    egg yolks

How To Make asparagus with blender bearnaise

  • 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.