PASTRY-WRAPPED ASPARAGUS WITH HOLLANDAISE SAUCE SERVES 8

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pastry-Wrapped Asparagus with Hollandaise Sauce Serves 8 image

How to make Pastry-Wrapped Asparagus with Hollandaise Sauce Serves 8

Provided by @MakeItYours

Number Of Ingredients 15

1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
1 pound asparagus
1 bay leaf
1 egg, lightly beaten
3/4 cup Parmesan cheese, grated
3/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon sea salt
1 small bowl water
Hollandaise:
4 egg yolks
3/4 cup (1 1/2) sticks unsalted butter
2 tablespoons freshly squeezed lemon juice
1 pinch cayenne pepper
salt, to taste

Steps:

  • Preheat oven to 400ยบ F and line 2 baking sheets with parchment paper or aluminum foil.
  • Combine beaten egg with a splash of water in a small bowl and set aside.
  • Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles.
  • Roll out each rectangle to about 6x10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry.
  • Sprinkle all cut triangles with Parmesan cheese.
  • Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl.
  • Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg.
  • Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown.
  • For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil.
  • Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf.
  • Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer.
  • For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes.
  • In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume.
  • Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter.
  • Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth.
  • Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.

There are no comments yet!