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Asparagus with Mock Hollandaise Sauce

Photo: Oxmoor House
Yield 8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)


  • 2 pounds fresh asparagus
  • 2 egg yolks
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon margarine
  • Grated lemon rind (optional)

Nutrition Information

  • calories 57
  • caloriesfromfat 0.0 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.2 g
  • carbohydrate 6.7 g
  • fiber 2.4 g
  • cholesterol 51 mg
  • iron 0.0 mg
  • sodium 169 mg
  • calcium 0.0 mg

How to Make It

  1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  2. Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.

  3. Place egg yolks in a small bowl; stir well with a wire whisk.

  4. Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.

  5. To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

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