The “Daily Delicious”: Ina Garten’s roasted asparagus w/ hollandaise

My name is Katie — and I am a Food Network addict!

Every morning/early afternoon as I am getting ready for work, I tune in to Food Network — and I happen to have gotten to the point that I judge how late I am running for the day based upon which show is on!

Every weekday, I wake up watching Alton Brown’s “Good Eats,” followed by “Unwrapped,” followed by “Paula Deen’s Best Dishes,” followed by Ina Garten’s “Barefoot Contessa,” followed by Sandra Lee’s “Semi-Homemade” or “Restaurant Remakes,” followed by Melissa D’Arabian’s “$10 Dinners.”

I know that in order to be on time — I need to be eating my breakfast by the time Sandra Lee is on the air.

I know that when Melissa D’Arabian’s show airs, I need to be gathering my things, finishing up at the house and heading out the door.

I know that when Ina Garten’s show airs, I need to be prepping breakfast.

Early this work week, while watching Ina Garten’s show — she was in California, celebrating a vacation with her husband, Jeffrey, and decided to make a lunch appetizer for the two of them: roasted asparagus with roasted prosciutto and a homemade hollandaise.

Photo Courtesy

Photo Courtesy

It looked SO good — and so easy to make!

The asparagus must be coated in olive oil and roasted until tender.

Then, the prosciutto slices need to be roasted for about five minutes. Ina put the pan with the prosciutto in the oven during the last five minutes of asparagus roasting time, so that everything finished at the same time.

Meanwhile, while the asparagus roasted, Ina prepped the hollandaise.

Here is the hollandaise recipe, courtesy Food Network — and of course, Ina Garten:

2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.

When everything is finished, the asparagus can be piled on a plate, topped with a slice or two of prosciutto, and/or an over-easy egg or two — and drizzled with hollandaise.

I think this recipe would make a quick and easy weekend breakfast/lunch — and I’m excited to give it a try!

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