Holiday Entertaining: Asparagus, Hollandaise, Caviar

Holiday Entertaining: Asparagus, Hollandaise, Caviar

Holiday Entertaining
Asparagus, Hollandaise, Caviar

More caviar? Yep, ’tis the season after all! Asparagus with Petrossian Ossetra Caviar is served as a fancy side dish to a standing prime rib roast of beef for a very special holiday meal.

The briny dark brown eggs create a striking presentation when draped over bright green asparagus with a pale yellow sauce. Silky hollandaise and crunchy roe make for an exquisite contrast of textures. The subtle flavor of the sea plays well with the earthy elegant taste of the asparagus. It’s an extraordinary dish – perfect for Hanukkah, Christmas, or New Year’s Eve.

Asparagus, Hollandaise, Caviar Recipe

Asparagus, Hollandaise, Caviar

To make the hollandaise, place two egg yolks in a double boiler of bare-simmering water. Whisk until warm. Take care not to let the eggs get too hot. Season egg yolks with a dash of Tabasco sauce, a squeeze of lemon juice, and a pinch of salt. While continuing to whisk, slowly drizzle in one stick of melted butter. Remove from heat.

Cook trimmed asparagus in a shallow pan of gently boiling lightly-salted water until crisp tender. Shock asparagus in an ice bath to stop the cooking then remove to paper towels.

Arrange asparagus in serving dishes. Ladle hollandaise over the middle of the stalks. Generously spoon caviar over the top.

Note: Stainless steel serving vessels are fine, just don’t serve caviar in silver pans or with silver utensils as it will affect the taste.

The Holiday Entertaining Series

Holiday Entertaining: Oysters and Caviar

Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)

Foie Gras with Sweet & Salty Palmier Cookies, Passionfruit, Pistachios

First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche, Chives

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche, Chives (here)

The Final Pull-Up-A-Chair Post
On Food Network Dish

Friends, on June 21, 2011 with this post featuring eggplant, I began participating in Food Network’s “Let’s Pull Up A Chair.” It has been a season-long franchise where Food Network editors team up with bloggers to share everyone’s favorite seasonal recipes.

In the summer it was called #SummerFest then #SummerSoiree, in Autumn it was #FallFest, winter brought us #ComfortFoodFest, and in spring came #SensationalSides.

It has been an honor and pleasure to participate in this long-running weekly event. Best wishes for continued success to Maria and the fabulous folks at Food Network, and many thanks to my fellow bloggers for tons of mouth-watering dishes over the past 5 years.

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Looking for fresh flavorful inspiration? This is THE Foodie Board to Follow Now! Our very popular Pinterest Board with over 550,000 followers called Let’s Pull Up A Chair will not be updated after this final post, but it will still remain live for reference.

Holiday Entertaining: Asparagus, Hollandaise, Caviar

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Featuring Holiday Sides

Asparagus, Hollandaise, Caviar

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