Sauteed Asparagus With Easy Orange Hollandaise Sauce Recipe

Sauteed Asparagus With Easy Orange Hollandaise Sauce Recipe - You won't believe how simple this orange sauce is. And, it's incredible!

Yay! I’ve found one more use for my abundance of Florida Oranges!

This is one of my favorite ways to eat asparagus.  I used to make it all the time when the kids were little, but forgot about it along the way. The recipe comes from a favorite William Sonoma Cookbook. It looks fancy, but it couldn’t be easier to make. And, it’s amazingly delicious!

You’ll Need:

  • 1 Tbsp. of olive oil
  • 1 bunch of fresh asparagus spears
  • 1/2 tsp of salt
  • 2-3 Tbsp. of orange juice, or 1 fresh squeezed orange
  • 2 egg yolks
  • 4-5 Tbsp. of unsalted butter
  • dash of ground black pepper

Sauteed Asparagus With Easy Orange Hollandaise Sauce Recipe - You won't believe how simple this orange sauce is. And, it's incredible!

  • Using a double boiler, or a large heat proof bowl setting over boiling water – mix the egg yolk, and orange juice
  • Continue to whisk the mixture until it thickens
  • Start adding the butter, 1 Tbsp. at a time, and whisk in until melted
  • Add ground pepper, and whisk in
  • Remove from heat
  • In a large skillet, heat the olive oil
  • Sautee the asparagus, adding the salt, and tossing until browned, but still crisp
  • Serve asparagus side by side on a large tray with hollandaise sauce poured down the middle of the spears, and freshly grated orange rind (optional)

Sauteed Asparagus With Easy Orange Hollandaise Sauce Recipe - You won't believe how simple this orange sauce is. And, it's incredible!

Here’s the handy dandy printable:

Sauteed Asparagus with Orange Hollandaise Sauce
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Tbsp. of olive oil
  2. 1 bunch of fresh asparagus spears
  3. 1/2 tsp of salt
  4. 2-3 Tbsp. of orange juice, or 1 fresh squeezed orange
  5. 2 egg yolks
  6. 4-5 Tbsp. of unsalted butter
  7. dash of ground black pepper
Instructions
  1. Using a double boiler, or a large heat proof bowl setting over
  2. boiling water - mix the egg yolk, and orange juice
  3. Continue to whisk the mixture until it thickens
  4. Start adding the butter, 1 Tbsp. at a time, and whisk in until melted
  5. Add ground pepper, and whisk in
  6. Remove from heat
  7. In a large skillet, heat the olive oil
  8. Bend your asaparagus spears until the white bitter part at the end snaps off - discard that part
  9. Sautee the asparagus, adding the salt, and tossing until browned, but still crisp
  10. Serve asparagus side by side on a large tray with hollandaise sauce poured down the middle of the spears, and freshly grated orange rind (optional)
Adapted from William Sonoma
Adapted from William Sonoma
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