Asparagus with Blender Bearnaise

Asparagus With Blender Bearnaise

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billy haze


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 vote

10 Min
10 Min
Stove Top


  • 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(s)
  • 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.

Printable Recipe Card

About Asparagus with Blender Bearnaise

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

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