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Asparagus with Sauce Maltaise

Asparagus with Sauce Maltaise


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Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups (3 sticks) butter, melted, very hot
  • 1 teaspoon grated orange peel
  • 1 3/4 pounds medium asparagus spears, tough ends trimmed

Recipe Preparation

  • Whisk egg yolks, 1/4 cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.

  • Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.

Reviews Section

Asparagus recipe: Asparagus with sauce maltaise

Asparagus sauce maltaise is a version of the classic Hollandaise sauce.

Spring is finally here, and one of the first green vegetables to appear is asparagus. Those tender little stems signal the end of the frosty winter and the hope of more good produce to come. Treating the first spears simply seems like the right thing to do, after months of braises and stews and root vegetables, what could be more refreshing than simply cooked green goodness.

Sauce Maltaise is a version of the classic Hollandaise, made with orange juice rather than strictly lemon. Traditionally, its blood oranges, and I find that my upscale market usually has the last of the blood oranges and the first of the asparagus at the same time. If you can’t find blood oranges, a regular juicy orange will do fine. The sauce takes on a lovely pinkish tint perfect for spring celebrations, and is a great compliment to the bright green asparagus.

Hollandaise has always been a bit of a trick, and despite multiple readings of Julia Child, several classes and many failed attempts, I find the traditional method a bit beyond me. Too hit or miss really. Sometimes I get it, and feel triumphant, but more often I don’t and vow never to make Hollandaise again. But this blender method is pretty idiot proof and produces a thick, creamy sauce in minutes. Just make sure your butter is hot and not at all browned. And use the best ingredients for this, splurge on some high-fat European-style butter and farm-fresh eggs if you can. Those bright yellow yolks give such amazing flavor and beautiful color.

As I said, I like to treat the asparagus simply so I give the instructions for a quick boil, but feel free to steam the spears, or even grill them – whatever you prefer. And the Sauce Maltaise can be used in any way you use Hollandaise – in eggs Benedict or on other vegetables.

Asparagus with Sauce Maltaise
Serves 4 – 6, makes 3/4 cup sauce

1 pound bunch of asparagus
1/2 cup (1 stick) butter
3 egg yolks
1 teaspoon blood orange zest
2 Tablespoons blood orange juice
1 tablespoon lemon juice
1/2 teaspoon salt

Fill a large bowl with ice water and set aside.

In a pan wide enough to hold the asparagus, bring several inches of water to a boil (enough to fully cover the asparagus. Break off the thicker, woody stems of the asparagus spears. When you hold the bottom of the spears and bend, they will naturally snap off at the right place. Boil the asparagus for 4 -5 minutes until tender, but with a little bite left. Using tongs or a slotted spoon, immediately lift the asparagus into the waiting ice water, submerging completely. When the asparagus has cooled, remove it from the water, shake off and place in a single layer on a tea towel to dry. At this point, you may cover and chill the asparagus for several hours.

Make the sauce maltaise immediately before serving the asparagus. Cut the butter into chunks and place in a small saucepan, one with a pouring spout if you’ve got it. Melt the butter over medium heat, swirling it around occasionally until it is fully melted but not browned at all. While it’s melting, place the egg yolks, orange zest, orange and lemon juice and salt in the carafe of a blender. Whir it around to mix it all together. When the butter has melted, turn on the blender and slowly drizzle the warm butter into the sauce in a steady stream. When the butter has all been incorporated, turn off the blender. You should have an emulsion as thicker than heavy cream.

Serve the sauce maltaise with the asparagus immediately. If absolutely necessary, place the blender carafe in a sink filled with warm water up to the level of the sauce for 30 minutes to keep warm.

Here’s a helpful springtime tip: If you eat a lot of asparagus, and are always popping off the woody stems, save them in a plastic bag in the freezer until you have a good bag full. Use them to make a stock for an asparagus soup, which is a particularly good use for the last-of-the-season spears.

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Maltaise-Style Asparagus

Remove the nerves from the oxtails, and slice at the joints.

Peel, wash and drain all of the aromatics.

Dice the carrots, the onion, and the shallots evenly. Quarter the tomatoes. Peel and halve the garlic cloves, and remove the sprouts.

Cut the pork belly into large chunks.

Remove the soil around the base of the mushrooms. Wash, drain, and finely slice.

Using a knife, remove the rind of an orange, making sure to avoid removing the bitter pith. Squeeze the oranges, and strain the juice using a fine meshed chinois.

Make a tightly bound bouquet garni with the parsley stems, thyme, celery, bay, orange peels, and leek greens.

Heat some olive oil in a cast iron pot. Season the beef with salt. Brown the bacon pieces until tender, then drain using a colander, and brown the pieces of beef over a high heat in the same pot. Drain the meat in the colander containing the bacon.

Remove some of the excess fat from the pot, and sweat the diced aromatics with the garlic cloves. Cook until golden. Add the tomatoes, cover and simmer together on the side of the range for 5 minutes.

Place all the meat back into the pot. Add the mushrooms, and mix well. Deglaze with cognac, reduce, add the orange juice. Reduce again, and cover with the red wine.

Add the beef, skimmed of its fat. Add the bouquet garni, and bring to a boil. Skim, cover, and simmer over a low heat on the edge of the range or in an oven set to 280°F (138°C).

Once cooked, add the coarsely ground pepper, infuse for 15 minutes, and strain the daube sauce through a fine-meshed chinois. Cool immediately, and set the meat aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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In celebration of the 100 th riding of Tour De France, the Chef will demonstrate how to make a “Tour De France” Recipe from Grenoble, White Asparagus with Escoffier’s Sauce Maltaise. Below is a list of topics that Chef Mark Dowling covers in detail:

    • How to select/buy White Asparagus
    • How to pre–prep it for cooking
    • How to cook it
    • How to prepare Escoffier’s classic Sauce Maltaise
    • How to present the dish


    Summer White Asparagus with Escoffier’s Sauce Maltaise Recipe

    Ingredients:
    2-3 bunches White Asparagus, Large size has more flavor
    Kitchen twine
    ½ tsp Sea Salt
    1 Tbsp. vinegar to water and cook covered

    Procedure:
    1. Peeling towards the stem end, remove tough peel and break off at woody end. Align tips of asparagus and trim off bottom ends to have all the same height.
    2. Tie two bunches tightly from each of the larger bunches you bought and lower into salted/vinegar boiling water, reduce to simmer immediately and cook until tender but still slightly firm.(covered)
    3.Plunge into ice water and immediately remove, keep warm and reserve.

    Maltaise Sauce:
    1 pint Hollandaise sauce (see recipe below)
    ¼ cup juice from blood orange
    1 tsp orange zest

    Preparation:
    While Hollandaise sauce is warm add the orange juice and orange zest to the pint of Hollandaise sauce. Nappe sauce over stem and frond part of asparagus. Serve while hot!

    Auguste Escoffier’s Hollandaise Sauce Recipe

    Ingredients:
    1 cup clarified butter (approx 3 sticks before clarifying)
    4 x large egg yolks
    2 Tbsp lemon juice (juice from a small lemon)
    1 Tbsp cold water
    Sea salt, to taste
    Cayenne pepper, 1/8 tsp or generous pinch

    Method:
    1. Bring to simmer 2 inches of water in a saucepan over a medium heat. Clarified butter must be warm.
    2. Combine the egg yolks and the cold water in a stainless steel bowl whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice.
    3. With the water slightly simmering, set the bowl directly on top the saucepan.
    4. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.
    5. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time , while whisking constantly.
    6. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the amount and speed at which you add it.
    7. After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Sea salt and cayenne pepper. Add a ½ tsp of water if mixture is too thick!

    Please be sure to check out our recent demos!

    Boeuf Bourguignon Recipe
    Sabayon Recipe

    To learn more about our programs, contact us at (855) 696-6602 or [email protected] .


    Asparagus with Sauce Maltaise

    Spring is finally here, and one of the first green vegetables to appear is asparagus. Those tender little stems signal the end of the frosty winter and the hope of more good produce to come. Treating the first spears simply seems like the right thing to do, after months of braises and stews and root vegetables, what could be more refreshing than simply cooked green goodness.

    Sauce Maltaise is a version of the classic hollandaise, made with orange juice rather than strictly lemon. Traditionally, its blood oranges, and I find that my upscale market usually has the last of the blood oranges and the first of the asparagus at the same time. If you can’t find blood oranges, a regular juicy orange will do fine. The sauce takes on a lovely pinkish tint perfect for spring celebrations, and is a great compliment to the bright green asparagus.

    Hollandaise has always been a bit of a trick, and despite multiple readings of Julia Child, several classes and many failed attempts, I find the traditional method a bit beyond me. Too hit or miss really. Sometimes I get it, and feel triumphant, but more often I don’t and vow never to make hollandaise again. But this blender method is pretty idiot proof and produces a thick, creamy sauce in minutes. Just make sure your butter is hot and not at all browned. And use the best ingredients for this, splurge on some high-fat European-style butter and farm-fresh eggs if you can. Those bright yellow yolks give such amazing flavor and beautiful color.

    As I said, I like to treat the asparagus simply so I give the instructions for a quick boil, but feel free to steam the spears, or even grill them – whatever you prefer. And the sauce maltaise can be used in any way you use hollandaise – in eggs benedict or on other vegetables.

    Asparagus with Sauce Maltaise

    1 pound bunch of asparagus

    1 teaspoon blood orange zest

    2 Tablespoons blood orange juice

    Fill a large bowl with ice water and set aside.

    In a pan wide enough to hold the asparagus, bring several inches of water to a boil (enough to fully cover the asparagus. Break off the thicker, woody stems of the asparagus spears. When you hold the bottom of the spears and bend, they will naturally snap off at the right place. Boil the asparagus for 4 -5 minutes until tender, but with a little bite left. Using tongs or a slotted spoon, immediately lift the asparagus into the waiting ice water, submerging completely. When the asparagus has cooled, remove it from the water, shake off and place in a single layer on a tea towel to dry. At this point, you may cover and chill the asparagus for several hours.

    Make the sauce maltaise immediately before serving the asparagus. Cut the butter into chunks and place in a small saucepan, one with a pouring spout if you’ve got it. Melt the butter over medium heat, swirling it around occasionally until it is fully melted but not browned at all. While it’s melting, place the egg yolks, orange zest, orange and lemon juice and salt in the carafe of a blender. Whir it around to mix it all together. When the butter has melted, turn on the blender and slowly drizzle the warm butter into the sauce in a steady stream. When the butter has all been incorporated, turn off the blender. You should have an emulsion as thicker than heavy cream.

    Serve the sauce maltaise with the asparagus immediately. If absolutely necessary, place the blender carafe in a sink filled with warm water up to the level of the sauce for 30 minutes to keep warm.

    Serves 4 – 6, makes ¾ cup sauce

    Here’s a helpful springtime tip: If you eat a lot of asparagus, and are always popping off the woody stems, save them in a plastic bag in the freezer until you have a good bag full. Use them to make a stock for an asparagus soup, which is a particularly good use for the last-of-the-season spears.


    Spring Recipe Asparagus with Orange Maltaise Sauce

    Green Asparagus: If not too thick, there is no need to peel the stems, just cut the bottom to keep the tip with about 15 centimetres of asparagus. Wash the vegetables in cold water. Bring salted water to a boil, add the asparagus and cook (at a boil) until tender but still crunchy. Remove the stems delicately, and shock them in ice water until completely cold, this will keep the green colour.

    White Asparagus: Peel the asparagus, twice if thick and cut off the bottoms. Wash the stems under cold water. Cook the asparagus in boiling salted water until fully cooked. Remove and reserve them on a tray, allowing the stems to cool down naturally. Note: do not put white asparagus in an ice bath or the stems will absorb the water.

    Wine pairing for asparagus: Asparagus and other bitter vegetables or herbs are a sommelier’s nightmare, but one tip for wine pairing with asparagus is to match bitterness with bitterness. A good example would be the Domaine de Malaga, Cuvée Charme: It is a blend of chardonnay, muscat, and roussanne. Roussanne brings bitterness, while chardonnay holds the acidity, and muscat, adds the fruity notes to the wine.

    Cook’n with Class Uzès offers French cooking lessons in English (and French) with market visits as well as French dessert classes and multi-day workshops. For a food and wine pairing class and pick up excellent tips for your next dinner party. Use this link to book a cooking class or culinary holiday week and get 10% off if you use this code PERFPROV10.


    Make broth

    • I never throw away the tough ends or the peel, I always use them to make broth, which is a delicate yet wonderfully aromatic broth great to use for soups or risotto.
    • For this purpose, gather the peel and tough ends from 1 to 2 kg/ 2.2 to 4-4 oz asparagus, either white or green or a mixture.
    • Cook them for 20 minutes in water with 1-2 tablespoons butter, some salt and some lemon juice.
    • Strain the liquid and keep it in bottles in the fridge for about 1 week or freeze it.

    Fresh Asparagus with Maltaise Sauce Recipe

    Also in season is green asparagus. In its case I believe the simpler the better. A platter of blanched asparagus drizzled with a maltaise sauce (similar to a hollandaise but flavoured with loads of freshly squeezed orange juice and orange zest) is ideal for a hot summer day. Scrumptious!

    2 punnets or 26 thin Asparagus

    60 ml freshly squeezed Orange Juice

    5 g Orange zest (chef’s note : either use a zester to remove coloured and perfumed outer rind or finely grate this off)

    1) Hold both ends of the asparagus and bend it allowing the asparagus to snap. Keep the tip and throw away the bottom piece. Place the asparagus tips into a large bowl of cold water to allow any excess sand to be released. Heat a large pot of water until boiling point. Add just enough asparagus to ensure the water continues boiling. You may have to do this in two batches. Cook for about a minute and refresh by placing the asparagus into a large bowl filled with iced water. Remove from iced water when cold and place onto paper towelling.

    Maltaise Sauce

    2) Reduce the orange juice by half in a small pan on the heat

    3) Put a small saucepan on the heat. Half filled with water

    3) In a stainless steel bowl whisk the egg yolks, water, reduced orange juice and zest together

    4) Place the stainless steel bowl on top of the saucepan, ensuring the bowl does not touch the water and make sure the water does not boil

    5) Continue whisking this egg yolk mixture (at a low temperature, as you do not want to make scrambled egg) until it is very light and fluffy. (If need be remove from the heat to the counter top, continue whisking, to prevent over cooking.)

    6) Whisk in warm clarified butter slowly to this mixture (as you would when making mayonnaise)

    7) Season with salt and pepper. Place asparagus onto a plate and add orange segments. Dress with the maltaise sauce and serve.


    White and Green Asparagus with Sauce Maltaise

    Bring a large pot of water to a boil with the salt, butter and sugar. Cook the white asparagus for about 10 minutes over low heat. Add the green asparagus and cook for another 10-15 minutes, until tender.

    For the sauce: Finely grate the zest of the blood orange then peel and squeeze out the juice. Melt the butter in a saucepan and skim off the foam. Add the wine and vinegar and let boil down to about 2/3 of the original volume. Let cool then transfer to a bowl and whisk in the egg yolks. Transfer to a hot water bath and whisk until creamy. Slowly whisk in the melted butter, by the drop at first then in a thin steady stream, until creamy. Mix in 1/2 of the zest and season to taste with the blood orange juice, salt and pepper.

    Drain the asparagus and arrange on serving plates. Drizzle with a little sauce and serve the rest separately. Sprinkle with the remaining zest.


    Asparagus - Pine nuts - Tahoon Cress

    Less obvious flavor themes in asparagus are nutty/popcorn-like and piney. The nutty aroma allows for combinations with bacon, bread, coffee, chocolate, peanut, pumpkin seeds and macademia nuts.

    The Asperge Maltaise is another well known classic with interesting Foodpairing links (asparagus with hollandaise sauce finished with the juice of blood orange). Buttery components link the asparagus to the hollandaise sauce, a piney aroma makes the match with the blood orange.

    An fun approach to Foodpairing would be to remix the classic Asperge Maltaise. The juice of blood orange may be replaced by another piney-themed fruit, like in the recipe above.(aka citrus type fruits as they contain a lot of piney aromas).

    Preparations

    Cook the asparagus al dente if available, add some young pine shoots to the cooking liquid for extra pine-theme enforcement. Place the asparagus in a deep plate. Season the cooking liquid and pour it over the asparagus. Spoon a few drops chorizo oil over this and finish with Tahoon ® Cress and toasted pine nuts. .


    Watch the video: 5minutový recept na vepřové břicho, populární recept na vepřové břicho. Lahodné masové jídlo #181 (June 2022).


Comments:

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