Roasted White Asparagus

Yield

4

Cooking time

45 min
3

Are you interested in a making a dish that blends asparagus with sauerkraut hollandaise and breadcrumbs? This roasted asparagus recipe makes you familiarize with an easy way of making such a dish.
 
With the quantity of ingredients recommended in this roasted white asparagus recipe, you can serve it for 4 to 6 people. Total cooking time needed is 40 minutes.
 
For the pumpernickel breadcrumbs 
1) The oven has to be preheated to 375 Degrees Fahrenheit.
2) The bread should be pulsed in a food processor. (Make sure that fine crumbs are produced).
3) Then, the breadcrumbs have to be transferred to a baking sheet.
4) The melted butter should be poured on top.
5) They must be tossed to coat.
6) Salt and pepper need to be used to season in a liberal way.
7) It should be baked for 12 to 15 minutes. (Make sure that it becomes toasted and crispy).
8) Set aside and let it cool.
 
For the hollandaise and asparagus 
1) One inch of water must be brought to boil over medium heat.
2) The egg yolks and sauerkraut juice should be beaten for 30 seconds in a medium bowl that is heatproof. (Stop when it becomes foamy and light).
3) The bowl should be set over the water. (You need to make sure that it does not touch the water).
4) The butter needs to be whisked in a slow manner. (You have to do one tablespoon at a time).
5) Te whisking process has to be continued for 8 to 10 minutes over the heat and stop when the butter has been fully added. (Make sure that the hollandaise becomes creamy and thick).
6) Take out from the heat and it should be seasoned using pepper and salt.
7) It should be covered with plastic wrap.
8) Set aside.
9) The oven temperature must be increased to 450 Degrees Fahrenheit.
10) The asparagus should be placed on a baking sheet.
11) The vegetable has to be added.
12) You need to coat.
13) Salt and pepper have to be sprinkled in a liberal way.
14) It should be roasted for 14 to 16 minutes until the asparagus turns brown on the edges and becomes tender.
15) The sauerkraut hollandaise has to be spooned over the asparagus.
16) It should be topped with pumpernickel breadcrumbs.

Are you interested in a making a dish that blends asparagus with sauerkraut hollandaise and breadcrumbs? This roasted asparagus recipe makes you familiarize with an easy way of making such a dish.   W...

Ingredients

  • #For pumpernickel breadcrumbs#
  • 1) Day-old pumpernickel bread - 2 slices. (You have to remove the crusts and they should be cut into 1-inch cubes).
  • 2) Unsalted butter - 1 tablespoon. (It should be melted).
  • 3) Black pepper (freshly ground) – to taste.
  • 4) Kosher salt – to taste.
  • #For sauerkraut hollandaise and roasted white asparagus#
  • 1) Sauerkraut juice - 4 tablespoons.
  • 2) Egg yolks – 4 nos.
  • 3) Unsalted butter - 1/2 cup. (It should be melted).
  • 4) Kosher salt – to taste.
  • 5) Black pepper (freshly ground) – to taste.
  • 6) Jumbo white asparagus - 2 bunches. (You must remove the woody ends and peel the skin as well).
  • 7) Vegetable oil - 1 tablespoon.
Yum

Recipe reviews


Start the discussion...


Still not reviewed, be first