Best 4 Asparagus Maltaise Recipes
Asparagus maltaise is a traditional French dish consisting of asparagus spears covered in a maltaise sauce. The maltaise sauce is made with butter, egg yolks, lemon juice, and parsley. It is a delicious and elegant dish that is perfect for a special occasion. The origins of asparagus maltaise are unknown, but it is thought to have been created in the 19th century. It is a popular dish in France and other parts of Europe, and it has also become popular in North America. Asparagus maltaise is a relatively easy dish to make, but it does require some time and effort. The asparagus must be cooked properly, and the maltaise sauce must be made carefully. However, the results are worth the effort.
Let's cook with our recipes!
ASPARAGUS IN CREAMY ORANGE MALTAISE BUTTER SAUCE
This is a recipes from a small book of great recipes called "Salads and Summer Dishes". I borrowed it and have made many of the recipes so far,with excellent results so this one is on the "to do" list. Maltaise sauce is a variation on the traditional Hollandaise sauce, but orange juice is added for a slightly different take, in flavour and colour to an old classic. Posted for ZWT REGION: France.
Provided by kiwidutch
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
- To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
- Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
- Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
- Decorate the asparagus bundles with orange twists.
ASPARAGUS WITH SAUCE MALTAISE
Categories Vegetable Side Quick & Easy Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk egg yolks, 1/4 cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.
- Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.
MALTAISE SAUCE FOR ASPARAGUS
Categories Condiment/Spread Sauce Blender Food Processor Dairy Quick & Easy Orange Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.
ASPARAGUS WITH MALTAISE SAUCE
This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect!
Provided by Francine Lizotte
Categories Vegetables
Time 8m
Number Of Ingredients 7
Steps:
- 1. While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
- 2. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
- 3. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
- 4. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FCnZbf7q4jA
Tips:
- Mise en place: As with any recipe, having all of your ingredients and tools ready to go before you start cooking will make the process much smoother.
- Choose the right asparagus: Look for asparagus spears that are firm and have tight, closed tips. Avoid spears that are limp or have brown or yellow tips.
- Blanch the asparagus: Blanching the asparagus before cooking helps to preserve its color and crispness. To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes, or until the asparagus is bright green and tender-crisp. Remove the asparagus from the boiling water and immediately transfer it to a bowl of ice water to stop the cooking process.
- Make the maltaise sauce: The maltaise sauce is a classic French sauce made with egg yolks, butter, lemon juice, and orange juice. To make the maltaise sauce, whisk the egg yolks and water in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the mixture is thick and pale yellow, about 3-4 minutes. Remove the bowl from the heat and whisk in the butter, one piece at a time, until the sauce is smooth and creamy. Season the sauce with lemon juice, orange juice, salt, and pepper to taste.
- Assemble the dish: To assemble the dish, simply place the blanched asparagus spears on a serving platter and top with the maltaise sauce. Serve immediately.
Conclusion:
Asparagus maltaise is a classic French dish that is both elegant and delicious. It is perfect for a special occasion meal or a romantic dinner. With just a few simple ingredients and a little bit of time, you can create a dish that will impress your guests.
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