Asparagus with Mock Hollandaise Sauce

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.2g
  • Carbohydrate: 6.7g
  • Fiber: 2.4g
  • Cholesterol: 51mg
  • Iron: 0.0mg
  • Sodium: 169mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  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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