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Triple-Cream Bearnaise Asparagus
7 ozs. piece triple-cream cheese
1 1/4 lbs. medium asparagus
2 tbsps. olive oil
sea salt, to taste
1/4 cup finely chopped shallots
3 tbsps. aged sherry vinegar
2 tbsps. white wine
1/2 tsp. cornstarch
1 tsp. water
2 large yellow eggs
1 tbsp. fresh tarragon, chopped or 1 tsp. dried tarragon
1/2 tsp. dried chervil
pinch of salt
pinch of ground black pepper
2 tbsps. cold 15 % cream
Remove crust from cheese, dice it and let sit. Preheat the over to 350 degrees. Put the asparagus in a large bowl, wet with olive oil, salt them and mix until they are covered in oil. Spread out over a baking sheet and cook in the middle of the oven for 15 to 20 minutes, or until they are al dente. Turn them halfway through cooking. Remove from heat and let cool.
Meanwhile, put the shallots, vinegar and wine in a small pot. Bring to a boil and reduce until only about 2 tbsps. of liquid remain. Remove from heat and cool.
Pour about an inch of water into a medium-sized pot, bring to a boil, cover and reduce heat to keep water hot without letting it boil. When the asparagus are cooked, prepare the Bearnaise sauce.
In a medium metal bowl, dilute cornstarch in water. Add the eggs, tarragon, chervil and salt and pepper and whisk together. Without stopping the mixing, add the reserved shallot mixture.
Put the bowl in the pot (don't let the bowl touch the water) and start mixing immediately. Add the pieces of cheese, 2 or 3 at a time, letting them melt almost completely before adding more. When all the cheese is completely melted, thicken the sauce with cold cream and remove the bowl from the pot.
Arrange the asparagus over 4 plates and add sauce. Serve immediately.
Yields 4 servings.
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Triple-Cream Bearnaise Asparagus
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Category: Recipes
Prep Time: Cook Time: Total Time:
Triple-Cream Bearnaise Asparagus
7 ozs. piece triple-cream cheese
1 1/4 lbs. medium asparagus
2 tbsps. olive oil
sea salt, to taste
1/4 cup finely chopped shallots
3 tbsps. aged sherry vinegar
2 tbsps. white wine
1/2 tsp. cornstarch
1 tsp. water
2 large yellow eggs
1 tbsp. fresh tarragon, chopped or 1 tsp. dried tarragon
1/2 tsp. dried chervil
pinch of salt
pinch of ground black pepper
2 tbsps. cold 15 % cream
Remove crust from cheese, dice it and let sit. Preheat the over to 350 degrees. Put the asparagus in a large bowl, wet with olive oil, salt them and mix until they are covered in oil. Spread out over a baking sheet and cook in the middle of the oven for 15 to 20 minutes, or until they are al dente. Turn them halfway through cooking. Remove from heat and let cool.
Meanwhile, put the shallots, vinegar and wine in a small pot. Bring to a boil and reduce until only about 2 tbsps. of liquid remain. Remove from heat and cool.
Pour about an inch of water into a medium-sized pot, bring to a boil, cover and reduce heat to keep water hot without letting it boil. When the asparagus are cooked, prepare the Bearnaise sauce.
In a medium metal bowl, dilute cornstarch in water. Add the eggs, tarragon, chervil and salt and pepper and whisk together. Without stopping the mixing, add the reserved shallot mixture.
Put the bowl in the pot (don't let the bowl touch the water) and start mixing immediately. Add the pieces of cheese, 2 or 3 at a time, letting them melt almost completely before adding more. When all the cheese is completely melted, thicken the sauce with cold cream and remove the bowl from the pot.
Arrange the asparagus over 4 plates and add sauce. Serve immediately.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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