Asparagus in Parchment with Raspberry Hollandaise
Prep time
Cook time
Total time
A creative way to make the most of Spring's fresh asparagus
Author: Vom Fass
Recipe type: Side Dish
Cuisine: German
Serves: 4 - 6 servings
Ingredients
- Asparagus in Parchment
- 2 lbs. asparagus
- 4 tsp. VOM FASS Salt
- 2 tsp. sugar
- 4 tsp. butter
- For the Hollandaise
- 3 T. dry white wine
- 3 T. VOM FASS Raspberry Balsamic Vinegar
- 2 egg yolks
- 1 cup melted butter
- VOM FASS Salt
- Cayenne pepper
Instructions
- Asparagus in Parchment
- Break the tough ends from the asparagus, divide into 4 equal portions, and place on 4 pieces of parchment paper.
- Season with VOM FASS Salt and sugar and close each parcel with 1 teaspoon of butter.
- Cook the asparagus in parchment parcels for 30 minutes in a 350° oven.
- For the Hollandaise
- Meanwhile, whisk together the white wine, VOM FASS Raspberry Balsamic Vinegar, and egg yolks; hold the bowl over a pan of simmering water as you beat until fluffy.
- Remove bowl from the simmering pan, and slowly stir in the melted butter; season with VOM FASS Salt and cayenne pepper.
- Open the parchment parcels, place the asparagus on hot plates, and serve with Raspberry Hollandaise sauce.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/03/tantalize-your-tastebuds-with-vom-fass.html