Roast asparagus and Hollandaise sauce

-


Roast asparagus and Hollandaise sauce

A simple yet elegant vegetarian dish, roast asparagus and Hollandaise sauce is the perfect springtime recipe that can be enjoyed as a main or side dish.


 Roast asparagus and Hollandaise sauce is a deceptively simple dish that always seems to elicit appreciative oohs and aahs around the table. The recipe uses simple ingredients that are pantry essentials, and takes only a few minutes to put together. There are plenty of other methods to making this sauce, but this one is a simple, no-frills method. It's wonderful served at brunch, as a main dish with rice or as a side, and the Hollandaise sauce can be used with salmon when it's no longer asparagus season. 

Roast asparagus and Hollandaise sauce - Dad's Cuisine

Roast asparagus and Hollandaise sauce

12 green asparagus spears
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
Pinch of Cayenne pepper
120g butter, melted
1 tbsp hot water
Olive oil, salt and pepper

 Snap the asparagus spears (they have a natural breaking point). Place in a shallow baking dish, drizzle with olive oil and season with salt and pepper. Toss the asparagus spears around to ensure they are all evenly coated. Roast in the oven at 180°C (fan oven) for 15-20 minutes.

 For the Hollandaise sauce:

 1) Separate the egg whites from the egg yolks. Blend the egg yolks, lemon juice, Dijon mustard, salt and Cayenne pepper in a blender  for about ten seconds, ensuring all the ingredients are well mixed. 
2) Heat the butter in a saucepan until it begins to bubble. Make sure the butter is hot, not just melted. Add 1 tbsp hot water to the butter and mix well. 
3) Slowly stream the hot butter into the rest of the ingredients, and blend again.

 Serve the Hollandaise sauce over the asparagus. 


Comments

Post a Comment

Popular posts

Chestnut, bacon and cranberry loaf

-
Image
Chestnut, bacon and cranberry loaf Sweet and savoury come together in this chestnut, bacon and cranberry loaf. A delicious, seasonal cake that's perfect for those chilly autumn days. Chestnut, bacon and cranberry loaf Autumn has crept up on us. It's hard to explain why we are constantly surprised by the changing of the seasons, but every year we exclaim and complain how chilly and dark it's getting, as if this is the first time it's happened and the universe is pranking us.  But this year, we aren't complaining. In a time where everything is uncertain and we're all having to adapt to a new way of living, it can be comforting to honour the season's rituals and welcome a change that is familiar.  In our family, autumn heralds a period of long walks and foraging in the forest for mushrooms and chestnuts.  After all, eating seasonal foods is good for your health and great for your wallet.  Now, I'm not overly confident when it comes to mushrooms; I can't...
See more

CELERY PESTO

-
Image
CELERY PESTO  Celery pesto is a fantastic alternative to traditional pesto. Using cheaper, readily available ingredients, this is a cost-effective and healthy twist on a classic recipe.  Pesto is one of those recipes that I have always found particularly intimidating, and to be honest, a bit posh. Its ingredients - parmesan, pine nuts, fresh basil and olive oil - are on the expensive side. As a busy working Mum, most of those items are not a part of my staple diet (which generally includes pasta, rice, chocolate and wine. Lots of wine.) But I came to discover the joys of making pesto because I was making tomato soup for Dad. The recipe called for a single stick of celery. Now, we are not big celery eaters in my house, but Dad really wanted tomato soup and I really wanted him to eat some vegetables, so I dutifully bought a bunch of celery. Having detached the single stick required and chucking it into the pan to make the soup, I started munching m...
See more

PASTA WITH SARDINES, SPINACH AND PINE NUTS

-
Image
PASTA WITH SARDINES, SPINACH AND PINE NUTS A grown-up pasta dish that's perfect for a midweek supper and a great way to sneak some green onto kids' plates! Like most people, I usually have a tin of sardines lurking somewhere in my kitchen, which I always use as a topping for toast when I need to eat and run. Sardines are a great source of protein, those all-important omega-3 fatty acids, and vitamin B12. I've had fresh sardines on the barbecue, but I've never thought of using tinned sardines for cooking.  However, after coming back from holiday following an exhausting ten-hour drive from one end of the country to the other, I stared despondently at the bare cupboards, hoping to be inspired by the few ingredients gracing the shelves.  These included pasta (of course), a single tin of sardines and, bewilderingly, some pine nuts that I didn't remember buying. I also had half a bag of spinach in the freezer, and hey presto, all the makings of a delicious d...
See more

Chestnut and feta cheese burgers

-
Image
Chestnut and feta cheese burgers Quick and easy to make and with a grown-up twist, chestnut and feta cheese burgers are a hearty, healthy vegetarian alternative to burgers.  Chestnut and feta cheese burger My favourite way to eat fresh chestnuts is roasted - ideally over an open fire, as Perry Como crooned. They take me straight back to those colder autumn days - in fact, one of our favourite weekend activities when the temperatures drop is to forage for mushrooms and chestnuts. But you don't need to wait until it gets colder outside to enjoy this recipe. Although I opt for fresh vegetables whenever I can, I always have tins of pulses and veg available to prepare something quickly. Lentils, kidney beans, chick peas, tomatoes, peas, corn and chestnuts are store cupboard essentials for me.   Chestnuts have a lovely meaty texture, so they're ideal for recipes where you want a bit of bulk. They're also sweet, making them versatile enough to use in both s...
See more