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spinach doesn't photograph well anyways ;-)
ok, onto the Asparaus Marco Polo w/ Hollandaise
I use an old recipe called Blender Hollandaise because it works better than traiditional and you don't have to be as precise.
3 egg yolks
1/2 tsp salt
1 tablespoon heavy cream
1 cup melted sweet butter (or unsalted butter if you prefer)
1-2 dashes of tobasco
juice from half lemon or a teaspoon white win vinegar)
Place the egg yolk, salt and cream in a blender and blend at high speed a few seconds until it's frothy. Kep at high speed and add the metled butter in a steady stream but not too slow) and the sauce should thicken. When half the butter has been added, add the lemon (or vinegar) and tobasco (you can also use cayenne pepper). Continue adding the rest of the butter and continue blending until well blended.
Blanch a bunch of asparagus in salted water. Take sliced ham and turkey (just from the deli is fine) take 2-3 stalks of asparagus and roll in a slice of turkey, then roll that in a slice of ham (honeybaked ham rules for this) and set ona foil lined baking sheet. Do this until all of the asparagus is used.
Spoon the hollandaise over the rolls (don't cover them, just drizzle the sauce on) and bake at 350 for 10 minutes. Ifd you wish, you can also roll a slice of american cheese inside the ham and turkey. I didn't with this dish because I already had cheese with the pasta and the hollandaise is a little rich.
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