Asparagus with Blender Bearnaise

★★★★★ 1 Review
billyhaze avatar
By billy haze
from 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

serves 4
prep time 10 Min
cook time 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
    parsley
  • 1 c
    butter
  • 3
    egg yolks
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How To Make

  • 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.
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