Asparagus Hollandaise Sauce - Recipes

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Results 1 - 10 of 35 for asparagus hollandaise sauce

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1. BLENDER HOLLANDAISE SAUCE

Have all ingredients at room ... to process until sauce is thick and smooth. Tip: ... minutes before serving. Hollandaise sauce goes well with fish, eggs, and vegetables, especially asparagus! Variation: Add 3 cloves ... B12, 1.69mg Vitamin C.

2. ASPARAGUS AND HOLLANDAISE SAUCE

Snap the tough ends off the asparagus. The ends may be ... with the following Hollandaise sauce. In a saucepan, beat ... for making Eggs Benedict.

3. EGGS BENEDICT

In a frying pan, bring ... and top with Hollandaise sauce. Serve hot. Variation: Place ... the egg on top. Ladle the Hollandaise over the egg.

4. ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE

Cook, adding 1/3 butter at a time. Low heat until thickened 2 or 3 minutes. Blend in sour cream last. Spoon over asparagus just before serving.

5. ASPARAGUS WITH HOLLANDAISE SAUCE

Rinse asparagus. Snap off tough ends ... tender. Drain and arrange spears on a serving platter. Pour sauce over spears and serve. Makes 4 servings.

6. ASPARAGUS WITH HOLLANDAISE SAUCE

Wash and trim asparagus. Cook until tender. Drain. ... constantly until the sauce is thick. Remove from heat ... Serve sauce over hot asparagus.

7. ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE

Divide butter into three portions. ... minutes. Remove from heat at once. Blend hot mixture into sour cream. Spoon over asparagus. Serves 4 to 6.

8. CHICKEN OSCAR

Dust pounded chicken breasts with ... baking pan. Put asparagus on each side, divide crab ... chicken breast. Spoon Hollandaise on top of crab and ... potatoes. Makes 6 servings.

9. "DEATH TO DIETERS" CHICKEN LASAGNE

Saute mushrooms and onions until ... small amount of Hollandaise on the bottom and place ... all of the asparagus tips neatly in a layer ... before cutting. Serves 20-24.

10. CHICKEN LASAGNA

Saute mushrooms and onions until ... a small amount Hollandaise on the bottom and place ... all of the asparagus tips neatly in a layer ... Serves 20 to 24.

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