Saturday, April 19, 2014 8:39 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Vegetables  Asapargus Hollandaise
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Asapargus Hollandaise
  Category: Vegetables
  Author: Chef John V.
  Date: 9/21/2011
  Hits: 614
Ingredients:
Serves 6

Amount/Measure/Ingredient

2 bunches large size asparagus (4-6 spears per person)
1 1/2 cups hollandaise sauce
Instructions:
There are several schools of thought on how to prepare asparagus. The traditional method is to bend the stalk gently from tip to stem until it breaks naturally. The stem end is usually tough and fibrous and may be discarded. An alternative is to cut a deep peel off the stem end of the stalk (taking it down 1/16" all the way around). This eliminates much of the outer fibrous layer and provides a longer portion of edible stalk. With either method, you can peel the skin off the entire stalk if you prefer. For appearance's sake, cut all the stalks to the same length.

In a sauce pan large enough to hold the asparagus in one layer (use 2 pans, if necessary, or cook the asparagus spears in batches), bring 2" of salted water (water should be salt so it tastes like ocean water---salty) to a boil.

It's essential to blanch the asparagus spears in a shallow pan so they can't bang around and break apart. Boil the asparagus in a single layer for 3 minutes, or until crisp, but cooked.

To Serve: Arrange the asparagus in parallel rows on a warmed serving platter. Ladle a streak of hollandaise across the center of the stalks. Serve the rest of the hollandaise on the side.
Rate this recipe:  
Featured Recipe
» Citrus Shakeups
Category: Drinks
Hits: 308
Rating:rating: (2.9)(2.9)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.