By Chef Tamara Frey
Enjoy lightly braised asparagus and wine-infused Portobello mushrooms in a basket of flaky filo, blanketed with a tarragon hollandaise. The steps are simple and the medley of flavors will wow your guests. We served it with a bottle of Frey Organic Pinot Noir. So good!
1 box filo dough
5 large Portobello mushrooms (can use other mushrooms)
2 pounds fresh asparagus
2 pounds unsalted butter
1 jar roasted red peppers
1 large egg
1 large egg yolk
1 large lemon
1 1/2 teaspoons tarragon
2 pinches cayenne
1/2 cup Frey Pinot Noir
salt and pepper for seasoning
Make the filo baskets
Filo dough comes frozen, so leave the box in the refrigerator for a day to thaw before gently unrolling the sheets. The sheets I used came in rectangular size of 13 x 18 inches, so after applying the butter and stacking, I cut each in half to 13 x 9 inch rectagles. While working with one sheet, cover the rest with a cloth to prevent from drying out.
Melt 1 and a half sticks of unsalted butter in a sauté pan. Start by gently laying out one of the filo sheets and brush on the melted butter with a pastry brush. Take another sheet and put it on top of the buttered sheet. Continue layering the filo sheets this way, with the melted butter in between each sheet until you have 8 layers. If a sheet tears, as it often does, just patch it up with a piece of filo using a dab of melted butter as glue.
With your 8 layers stacked, cut in half down the middle. Grab one of the stacks and fold the sides in at about half-inch increments until you build up the sides a bit to create a simple basket about 4 x 5 inches. Bake in oven at 375-degree for approximately 12 to 15 minutes, until top and bottom are nicely browned and the basket has puffed up. Set cooked filo baskets aside. (If making the baskets a day ahead, store in a cool place covered with plastic wrap, then flash heat in a 300 degree oven when ready to assemble.)
Prepare the mushrooms
Thinly slice the mushrooms. Melt in a sauté pan 5 tablespoons of unsalted butter. Sauté the sliced mushrooms a few minutes until done. Add 1/2 cup of Frey Organic Pinot Noir and reduce the juices until a bit thickened. Add salt and pepper to taste. Set aside. (May need to reheat when it is time to assemble the baskets.)
Prepare the asparagus
Rinse the asparagus. Holding one spear in both hands, gently crack it where it naturally breaks. Repeat with all the asparagus spears and discard the bottom parts. Melt 4 tablespoons unsalted butter in a sauté pan, add the juice of 1/2 a lemon, and sauté the asparagus on medium heat until al dente, which is still a bit crispy, or you can cook it to your liking. Set aside. (May need to reheat when it is time to assemble the baskets.)
Prepare the hollandaise
Hollandaise can be tricky as we all know. People are afraid to attempt it. The following is a simple hollandaise recipe using a Cuisinart that I’ve had immense success with. Years ago when I had a little cafe and labored over the classic water-bath hollandaise method, one of the other cooks gave me this fabulous recipe. I have never gone back to the classic French method I learned in culinary school. I love that the consistency of this recipe holds its own every time. It is the one-one-one method: 1 egg, 1 yolk, 1 lb. butter. Here it is:
Melt a pound of unsalted butter in a saucepan on medium to low heat. The melted butter cannot be too hot, nor too cold. Lukewarm is perfect. While the butter’s melting, put the large egg and the large egg yolk in the Cuisinart. Let it run for a minute or so until the mixture becomes light-yellow and creamy, and warmed by the Cuisinart. Then, very slowly, in a thin stream, pour the warm melted butter into the mix while Cuisinart is running. Turn off machine and test for thickness by carefully putting a spoon in the hollandaise. If the spoon comes out coated, without the hollandaise running down the spoon, then consistency is good. Turn on the Cuisinart again and add the juice of half a lemon, one and a half teaspoons of the tarragon, a pinch or two of cayenne and salt. Pulse the Cuisinart and mix, then taste for seasoning. Adjust as needed. You might enjoy more lemon juice or more of a kick with the cayenne.
Prepare the Roasted Red Peppers
Slice in thin strips and set aside.
Assemble the asparagus baskets
Best to serve the filo basket, mushrooms and asparagus piping hot, as all three cool quickly.
Place a filo basket on a plate.
Place two or three spoonfuls of mushrooms in the filo basket.
Then 4 or 5 asparagus spears.
Partially blanket the mushrooms and asparagus with the warm hollandaise.
Lay 2 roasted red pepper strips in an X pattern across it all.
Serve and enjoy!
Copyrighted 2019, Tamara Frey