Grilled Summer Vegetables with Summer Hollandaise
- Makes: 8 servings
- Prep: 5 mins
- Grill: 5 mins
- 3 pounds fresh asparagus spears and/or Broccolini, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 recipe Summer Hollandaise
- Heat a charcoal or as grill to medium. Snap off and discard woody bases from asparagus. Spread asparagus and Broccolini on 2 large baking pans. Drizzle with oil. Sprinkle with salt and pepper. Turn to coat.
- Place vegetables on grill perpendicular to bars of grill grate. Cook just until tender, 3 to 5 minutes, turning once.Transfer to a platter. Serve with Summer Hollandaise.
From the Test Kitchen
If you don't want to grill the vegetables, preheat oven to 400 degrees F. Leave coated vegetables in the pan. Roast, uncovered, for about 15 minutes or until crisp tender, turning once. Serve as above.
Vegetables can be grilled ahead, covered, and chilled. Serve at room temperature.
- In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if using. Cover; blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend just until chopped. Transfer to a small saucepan and gently heat over low heat, 2 to 4 minutes, until warm. Serve with Grilled Vegetables
Nutrition Facts (Summer Hollandaise)
- Per serving:
- 124 kcal ,
- 13 g fat
- 100 mg chol. ,
- 250 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 1 g pro.
Nutrition Facts (Grilled Summer Vegetables with Summer Hollandaise)
- Per serving:
- 200 kcal ,
- 17 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 100 mg chol. ,
- 425 mg sodium ,
- 10 g carb. ,
- 4 g fiber ,
- 3 g sugar ,
- 5 g pro.
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