Roasted Asparagus
Trim asparagus. Lay on baking sheet and spritz or brush very lightly with olive oil. Sprinkle with Kosher salt. Bake at 400 degrees for 5-6 minutes, until crisp tender.
Hollandaise Sauce
1/2 cup butter
2 tablespoons fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/4 teaspoon cayenne
Pinch of salt
Melt the butter and keep it warm.
Heat the lemon juice until just warmed.
Heat about a half cup of water until it boils.
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the cayenne and salt and beat the sauce until it is thick.
Asparagus with Garlic Orange Sauce
1 lb asparagus, trimmed
1/2 cup freshly-squeezed orange juice
1 tbsp butter
1 tsp orange zest
1 tsp minced garlic
Salt and pepper
Cook asparagus in boiling salted water 1-2 minutes, until bright green and crisp tender. Remove from heat and drain. Combine orange juice, butter, zest and garlic in a skillet. Bring to a boil then reduce heat and simmer 3-4 minutes, stirring until sauce reduces slightly and thickens. Add asparagus and stir until heated through and coated with sauce. Season with salt and pepper.
Asparagus Souffle
Southern Living Our Best Christmas Recipes
1 (10-ounce) package frozen asparagus
1/4 cup butter or margarine
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup (4-ounces) shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
dash ground red pepper
4 large eggs -- separated
Cut a piece of aluminum foil long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil 1 side of foil and bottom of dish. Wrap foil around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim; secure with string.
Cook asparagus according to package directions, omitting salt; drain. Position knife blade in food processor bowl; add asparagus. Process 1 minute or until smooth. Set aside.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and next 3 ingredients, stirring until cheese melts.
Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in pureed asparagus.
Beat egg whites at high speed of an electric mixer until stiff peaks form; gently fold into asparagus mixture. Pour into prepared dish. Bake at 350' for 50 minutes or until puffed and golden. Remove foil collar, and serve immediately.