Asparagus with Blender Bearnaise
·boiling salted water
1/2 cblender bernaise
1/4 cred wine vinegar
1/4 cvermouth, dry or white wine
1shallot or green onion ,minced.
1 tsptarragon, dried
6black peppercorns, whole
How to Make Asparagus with Blender Bearnaise
- Bernaise preparation-
In a small saucepan bring first 7 ingredients to a boil; reduce to 3 tablespoons.
Melt butter in a seperate sauce pan.
- 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.
- 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.