MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings

2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
3/4 c Butter; melted
3 lg Egg yolks
2 tb White wine
1 tb Dijon mustard
1/4 ts Salt
3 Drops hot sauce; to taste
Juice & zest of 1 lemon

Bring a small pot of water several inches deep to a slow
simmer over a low heat. Fashion a double boiler by
placing a glass or metal bowl over * not in * the pot of
simmering water. In the bowl, off the heat whisk the egg
yolks, wine, mustard, lemon juice, and hot sauce until
light and frothy.

Place the bowl over the barely simmering water and
continue whisking until the mixture thickens and more
than doubles in volume, about 4 or 5 minutes. Remove the
bowl from the heat and whisk for a few moments. Slowly
begin adding the melted butter in a steady stream,
whisking continuously.

Once all the butter has been incorporated, slowly whisk
in the lemon juice. If you feel the sauce is a bit too
thick feel free to slowly whisk in a few drops of warm
water.

Serve immediately or keep warm for a few minutes by
covering it and placing it over the warm water, leaving
the heat turned off beneath the water.

Build a steamer with two pots nested together over
medium high heat and steam the asparagus spears until
bright green and tender, 5 minutes or so. Plate, top
with generous spoonfuls of hollandaise and serve.

RECIPE FROM: http://www.foodnetwork.ca

Uncle Dirty Dave's Kitchen

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... "The world itself is a satire. All you're doing is recording it"Art
uchwald
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Asparagus Soup
Categories: Vegetables, Poultry, Herbs, Dairy
Yield: 3 Servings

2 lb Asparagus; trimmed of woody
- stem bottoms if present
1 lg Yellow onion; chopped
1 ts Minced garlic
+=OR=+
1 tb Minced green garlic
3 tb Butter
4 c Chicken broth
1 c Water
2 Sprigs fresh thyme
1 Bay leaf
1/4 c Chopped fresh parsley
1/4 c Heavy cream
+=OR=+
1/4 c Full-fat sour cream
1 tb Dry vermouth
+=OR=+
1 tb Version *
1 ts Lemon juice
1/2 ts Black pepper; or more
1 ts Salt; or more

* Version is a non-alcoholic vermouth substitute made
with a blend of spices such as cloves, cinnamon, ginger,
and citrus, to mention a few. The drink is naturally
sweet because of the combination of ingredients and
natural sugars that are generally digested during
fermentation.

Cut tips from the asparagus 1 1/2" from top and reserve.
Chop the rest of the asparagus stalks in 1/4" rounds.

SAUTE ONIONS, GARLIC: Melt the butter in a 4 to 5 quart
pot on medium heat. Add the onions and cook until
translucent, about 5 minutes.

Add the garlic (or green garlic) and cook a minute more.

ADD ASPARAGUS: Add the chopped asparagus (not the spear
tips) to the onions. Sprinkle with salt and pepper to
taste. Cook another 5 minutes.

Add the broth, water, thyme sprigs and bay leaf to the
pot. Increase the heat to a boil, then reduce to a
simmer. Simmer, covered, until the asparagus are tender,
about 10 minutes.

At the end of cooking, stir in the chopped parsley.

BLANCH ASPARAGUS TIPS: While the soup is cooking, blanch
the asparagus tips in a small pot of boiling, salted
water, until the tips are just tender, about 2-4 minutes,
depending on the size of the asparagus.

Drain. Rinse with cool water to stop the cooking. Set
aside.

PUREE THE SOUP: Remove bay leaf and thyme sprigs. Use
either an immersion blender or an upright blender
(working in batches) to puree the soup. If you use an
upright blender, work in small batches, fill no more than
a third the blender bowl at a time, and hold down the lid
while blending.

For a creamy texture, if you want, press the pureed soup
through a sieve or food mill.

Stir in cream, vermouth, lemon juice: Stir in the cream
(or full-fat sour cream). Stir in the vermouth and lemon
juice. Season with salt and pepper to taste.

Garnish with asparagus tips.

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... Horseradish sauce is 20% roots, 80% concentrated sulphuric acid.
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