Asparagus Dutch Style Recipes

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Pour the hollandaise sauce over the warm asparagus and serve.

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
• Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
• Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Steps:

• Break off tough ends of the asparagus and boil in salted water until just tender. Drain.
• Meanwhile chop the ham and egg finely.
• Put asparagus on a serving plate and garnish with the chopped ham and eggs.
• Serve with the boiled potatoes and melted butter in a jug on the side.