Host An Unforgettable Book Club Party

Any formal dining experience wouldn’t be complete without asparagus – one of my favorite veggies.

Inspired by Bel Canto

Prep Time:  15 minutes     Cook Time:  10 minutes     Serving:  4

ASPARAGUS

Ingredients

• 1 pound medium asparagus
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.
2. Trim ends of asparagus by grabbing the ends and bending.     The asparagus will break at the point where the tough end begins.  Lay spears in a single layer on a cookie sheet.  Drizzle with olive oil and sprinkle with salt.  Roll around on cookie sheet to coat thoroughly.
3. Roast asparagus for 10 minutes, flipping 5 minutes through roasting time.

HOLLANDAISE

Ingredients

• 1 large egg yolk
• 2 teaspoons fresh squeezed orange juice
• 1 teaspoon fresh squeezed lemon juice
• 1 pinch cayenne pepper
• 4 teaspoons butter
• 1/4 cup sour cream

Instructions

1. Put yolk , orange juice, lemon juice and cayenne pepper in a small bowl and quickly whisk until blended.  Do not over whisk.
2. Put butter in small microwave safe bowl.  Heat in microwave until melted.
3. While whisking egg yolk mixture, gradually add the melted butter to make a smooth frothy sauce.
4. Pour in small saucepan and simmer over medium low heat for approximately 3 minutes or until thickened.  Constantly move mixture in saucepan with spatula to prevent sticking.  Make sure not to scramble egg.
5. Remove saucepan from heat and stir in sour cream.
6. Place asparagus on serving platter and pour hollandaise sauce over asparagus.

Vegetables and Sides  This post is filed under : vegetables  

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