Asparagus With Orange Hollandaise Recipe
A never to be missed recipe of Asparagus With Orange Hollandaise. Once you try this Asparagus With Orange Hollandaise things will change for good. Asparagus With Orange Hollandaise makes a yummy Side Dish. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. There is no bigger sin than reading this recipe of Asparagus With Orange Hollandaise and not trying it out.
Ingredients
2 1b asparagus 1 kg
1/2 orange 1/2
3 egg yolks 3
1/2 tsp lemon juice 2 mL
Pinch each salt, pepper and cayenne Pinch
3/4 cup butter 175 mL
chopped fresh parsley
Directions
Wash asparagus; grasp base of each stem and snap off and discard the tough end.
Set aside.
With sharp knife or vegetable peeler, remove outer colored rind from orange half, leaving white pith behind.
Cut rind into very thin strips.
In small saucepan, combine orange rind with enough water to cover it; bring to boil over high heat.
Boil 2 minutes.
Drain well; set aside.
Squeeze juice from orange half.
In food processor or blender, combine orange juice, egg yolks, lemon juice, salt, pepper and cayenne; process until light in color and well blended.
In small saucepan, melt butter over medium heat.
Increase heat to medium-high; when butter starts to sizzle, remove from heat.
With machine running, add butter to egg yolk mixture in food processor in slow, steady stream.
When mixture thickens, add orange rind; process a few seconds or until well combined.
(Recipe can be prepared ahead up to this point.
Transfer sauce to heated thermos; seal tightly.
Let stand up to 4 hours.) In large skillet boiling water, cook asparagus over medium-low heat 3 to 5 minutes or until tender-crisp.
With egg lifter, transfer asparagus to heated serving platter; drizzle with hollandaise sauce and sprinkle with chopped parsley.
Alternatively, arrange asparagus around roast lamb; serve hollandaise sauce in separate bowl, sprinkled with chopped parsley.
Set aside.
With sharp knife or vegetable peeler, remove outer colored rind from orange half, leaving white pith behind.
Cut rind into very thin strips.
In small saucepan, combine orange rind with enough water to cover it; bring to boil over high heat.
Boil 2 minutes.
Drain well; set aside.
Squeeze juice from orange half.
In food processor or blender, combine orange juice, egg yolks, lemon juice, salt, pepper and cayenne; process until light in color and well blended.
In small saucepan, melt butter over medium heat.
Increase heat to medium-high; when butter starts to sizzle, remove from heat.
With machine running, add butter to egg yolk mixture in food processor in slow, steady stream.
When mixture thickens, add orange rind; process a few seconds or until well combined.
(Recipe can be prepared ahead up to this point.
Transfer sauce to heated thermos; seal tightly.
Let stand up to 4 hours.) In large skillet boiling water, cook asparagus over medium-low heat 3 to 5 minutes or until tender-crisp.
With egg lifter, transfer asparagus to heated serving platter; drizzle with hollandaise sauce and sprinkle with chopped parsley.
Alternatively, arrange asparagus around roast lamb; serve hollandaise sauce in separate bowl, sprinkled with chopped parsley.
