asparagus with blender bearnaise

Name: Asparagus with Blender Bearnaise
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: French
Ingredients: 2 pound(s) asparagus; - boiling salted water; 1 tablespoon(s) butter; 1/2 cup(s) blender bernaise; ## BLENDER BERNAISE; 1/4 cup(s) red wine vinegar; 1/4 cup(s) vermouth, dry or white wine; 1 - shallot or green onion ,minced.; 1 teaspoon(s) tarragon, dried; 1 - bay leaf; 6 - black peppercorns, whole; 6 sprig(s) parsley; 1 cup(s) butter; 3 - egg yolks

(1 RATING)

25 Pinches

billy haze

Philadelphia, PA

Updated on May 10, 2013

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

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prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 pounds asparagus
- boiling salted water
1 tablespoon butter
1/2 cup blender bernaise
BLENDER BERNAISE
1/4 cup red wine vinegar
1/4 cup vermouth, dry or white wine
1 - shallot or green onion ,minced.
1 teaspoon tarragon, dried
1 - bay leaf
6 - black peppercorns, whole
6 sprigs parsley
1 cup butter
3 - egg yolks

How To Make asparagus with blender bearnaise

Step 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.

Step 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.
Step 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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