Asparagus Appetizer

Asparagus Appetizer + Bearnaise & Hollandaise Sauces

5 oz six inch Asparagus Spears, peeled
1 fl oz Béarnaise Sauce (see recipe)
1 oz peeled and diced Fresh Tomatoes
1/8 oz shaved Parmesan

Blanch asparagus and toss in a little melted butter and salt & pepper. Place asparagus on serving plate. Top with tomatoes and shaved Parmesan. Serve béarnaise on the side or over the top.

Makes – 1 serving

Béarnaise Sauce (Truffle)

1/8 cup cold Tarragon Reduction (see recipe)
2 cups Hollandaise Sauce (see recipe)
2 tbsp chopped Fresh Tarragon
1/2 tsp Truffle Oil (optional)

Add cold Tarragon Reduction to warm Hollandaise Sauce. Combine with wire whisk. Add chopped tarragon, combine with wire whisk. Add truffle oil to taste, whisk to incorporate.

Makes – 2 cups

Tarragon Reduction

1/4 cup minced Shallots
2 tbsp Fresh Tarragon
2 Bay Leaves
2 cups Red Wine Vinegar
1/4 tsp Fresh Ground Pepper

Add all ingredients to a sauce pan and heat over medium heat. Simmer until liquid is reduced by two thirds. Cool mixture and strain, reserving liquid.

Makes – 1/2 cup

Hollandaise Sauce

1/4 tbsp Chardonnay
1/4 tbsp White Wine Vinegar
1 tbsp minced Shallots
4 oz Egg Yolks
2 cups Clarified Butter
1 pinch Cayenne Pepper
1 juice from one Lemon
Salt to taste

To a sauce pan add chardonnay, white wine vinegar and shallots. Simmer and reduce by half. Strain and reserve liquid. Place reduction liquid and egg yolks in a medium mixing bowl over a simmering double boiler. Whisk to combine. Slowly drizzle clarified butter into the yolk mixture until combined and thick. Whisk in lemon juice and cayenne.

Makes – 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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