Hollandaise

Roast Asparagus with Truffled Parmesan

A neat new take on early spring asparagus. Makes a good companion dish to traditional Eggs Benedict — try some Truffled Parmesan Seasoning sprinkled on top of your Hollandaise sauce!

INGREDIENTS

2 small bunches of tender young asparagus (about 1 – 1-1/2 lbs), trimmed
2 – 3 Tbsp Olive Oil
3 cloves of garlic, coarsely minced
2 – 3 Tbsp Truffled Parmesan Seasoning Sea salt and ground black pepper to taste

STEPS

Preheat oven to 400°F.  Using a big bowl or a shallow platter, toss trimmed asparagus gently with the minced garlic and olive oil so that all the stalks are lightly coated. Arrange asparagus in a single layer on a rimmed baking sheet (or two sheets, if you need more room).

Roast the asparagus in the oven until al dente (tender but still slightly crisp), about 7 minutes. Shake the asparagus a little so that the other side will get browned, too, and return baking sheet to oven for another 2 – 3 minutes.

Remove baking sheet from oven and transfer roasted asparagus to a serving platter. Sprinkle with Truffled Parmesan Seasoning, and salt and pepper, if desired.

Serve immediately. The leftovers (if there are any, which is doubtful) are delicious cold.

 

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Eggs Benedict

This easy poached-egg recipe pairs perfectly with Hollandaise sauce. Tell picky eaters that it’s just like the familiar Egg McMuffin, but with Special Sauce — because that’s exactly what it is.

INGREDIENTS (per serving; scales up easily)

1 egg per serving

1/2 English muffin

1 slice ham or Canadian bacon

3 Tbsp Hollandaise sauce

Salt and ground black pepper

Optional:
Tarragon leaf
Lemon Pepper
Yellow Mustard, ground

STEPS

Start to lightly toast the English muffins that are sliced in half, as you heat up water in your egg poaching pan to a simmer.

Poach the eggs. When cooked to your satisfaction, transfer poached egg to the toasted English muffin, add a slice of ham or Canadian bacon, and top with generous serving of prepared Hollandaise sauce.

Serve open-faced with a garnish of salt and pepper, or tarragon, lemon pepper, or a pinch of yellow mustard powder.

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Hollandaise Sauce

The simple emulsion of egg, lemon, and butter is an elegant touch to any egg recipe (known best for its role in topping Eggs Benedict) and every vegetable dish (our favorite pair for Hollandaise is on top of fresh asparagus).

INGREDIENTS

3 egg yolks

juice of 1/2 lemon (>1 Tbsp)

1 Tbsp cold water

1 tsp Kosher Salt

1 tsp Ground Black Pepper

1/2 Cup (1 stick, 8 Tbsp) unsalted butter, softened to room temperature

Optional tasty things: Butter Extra Virgin Olive Oil
1/2 tsp Tarragon Leaf
a pinch of Lemon Pepper
a pinch of Yellow Mustard, Ground

STEPS

Separate the yolks from the eggs, letting the whites drain into a small bowl (to use in another dish) or into the sink (to discard). Transfer the yolks that remain to a heavy 1 – 2 qt saucepan, and use a wire whisk to stir eggs together with the lemon juice and water for 10 – 15 seconds, until the mixture is thick and a paler color than just plain egg yolk alone.

Heat the saucepan on the stove over medium-low heat, and continue to briskly whisk as you heat the mixture. Be sure to use your wire whisk around the edges and bottom of the pan, keeping the egg mixture from overheating.

Watch the heat of the egg mixture, moving pan on and off the low-heat burner as needed, or even lightly setting the saucepan in a bigger bowl of cool water. Continue to whisk and heat, whisk and heat. Eggs will froth up and increase in volume and thickness as you whisk and heat the mixture. Once the eggs are heated through, smooth and thick enough to see the bottom of the pan when you whisk through them, remove the pan from the heat.

(Is your arm getting tired yet?) Add the softened butter 1 – 2 Tbsp at a time, yes, continuing to whisk the mixture as you do so. This will begin to make an emulsion (which will give the sauce its unmistakable texture). Continue to add the butter, whisking until it is melted and fully absorbed into the sauce. Once the Hollandaise reaches the thickness/runniness you desire, you’re done adding butter.  If you prefer, experiment with substituting some Butter Olive Oil for some of the butter.

Season your sauce with a little salt and ground pepper, and/or Tarragon, Lemon Pepper, or Yellow Mustard if preferred. Taste and adjust the seasoning. Serve right away.

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