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Roasted Asparagus with Hollandaise Sauce on Toast Recipe
Apr 20, 2011 @ 1:41 AM
Posted by
Daily Value: 51%
Servings: 4
Low-Carb
Vegetarian
Posted by
Nutrition
Cal/Serving: 1,026Daily Value: 51%
Servings: 4
Low-Carb
Vegetarian
| Fat | 94g | 144% |
| Saturated | 55g | 277% |
| Trans | 3g | 0% |
| Carbs | 36g | 12% |
| Fiber | 5g | 19% |
| Sugars | 6g | 0% |
| Protein | 15g | 31% |
| Cholesterol | 674mg | 225% |
| Sodium | 1138mg | 47% |
| Calcium | 185mg | 19% |
| Magnesium | 44mg | 11% |
| Potassium | 360mg | 10% |
| Iron | 5mg | 27% |
| Zinc | 2mg | 14% |
| Vitamin A | 3608IU | 72% |
| Vitamin C | 19mg | 32% |
| Thiamin (B1) | 0mg | 30% |
| Riboflavin (B2) | 1mg | 30% |
| Niacin (B3) | 4mg | 21% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 153µg | 38% |
| Vitamin B12 | 1µg | 17% |
| Vitamin D | 4µg | 1% |
| Vitamin E | 4mg | 22% |
| Vitamin K | 39µg | 49% |
| Fatty acids, total monounsaturated | 26g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
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Alberto Peroli
If you have locally grown organic asparagus and good-quality bread, this is possibly going to be one of the most delicious combinations you have ever experienced. If you are in any way nervous about making hollandaise sauce (like most of us), then you will love my foolproof recipe!
INGREDIENTS
For the hollandaise sauce:
- 3 ½ sticks butter
- 10 egg yolks
- Juice of 2 lemons
- Sea salt
- Freshly ground black pepper
For the asparagus:
- 16 asparagus spears
- Sea salt
- Olive oil, for tossing and grilling
- 8 slices of good-quality bread (white sourdough works best)
DIRECTIONS
For the hollandaise sauce:
Melt the butter in a saucepan. While the butter is melting, pour the egg yolks and lemon juice into a food processor and quickly mix. With the processor running on medium speed, slowly pour in the melted butter through the nozzle until all the butter is blended well with the egg yolks and the sauce has a thick consistency.
For the asparagus:
Toss the asparagus spears in a bowl with sea salt and some olive oil. If you have a grill pan, then place it over high heat with some olive oil. When the oil is hot, lay the asparagus spears on top and leave to cook for 3 minutes on each side. If you don’t have a grill pan, fill a saucepan about one-third full with water and place over high heat. When the water begins to boil, drop in the asparagus and cook for about 4 minutes (the asparagus is cooked when you can pierce it with a sharp knife).
Toast the bread and assemble them on a large platter. Place asparagus spears on the platter and season with salt and pepper. Pour the hollandaise sauce into a bowl and serve it alongside.
Recipe Details
Cook’s Tip: Plain hollandaise can also be used to make other dinner party sauces.
• For a Creamy Spinach Sauce: Blanch a fistful of fresh spinach in boiling water, drain, chop, and stir into a hollandaise sauce.
• For a Béarnaise Sauce: Cook some white wine or vinegar, diced shallots, tarragon, and ground peppercorns together in a saucepan, reduce until nearly all liquid has evaporated, and then add to a hollandaise sauce.
Servings: 4
