Asparagus with Hollandaise Sauce
Ingredients
The asparagus
-
1
pound
asparagus, trimmed
-
1
tablespoon
water
-
to taste
salt and pepper
The Hollandaise sauce
-
4
ounces
salted butter
-
2
large
egg yolks
-
½
teaspoon
Dijon mustard
-
1-2
teaspoons
freshly squeezed lemon juice (or white vinegar)
-
1-2
pinch
cayenne pepper
-
1-2
pinch
white pepper
-
1
tablespoon
water
Instructions
- Prepare the asparagus by cutting off the bottoms and peeling if necessary.
- Microwave the asparagus with water covered for 1½ to 2½ minutes, or blanch in boiling water until crisp tender.
- In a blender, combine egg yolks, water, lemon juice, and mustard.
- Melt the butter in a frying pan until browned, then pour it into the blender while it's running.
- Blend until smooth, then season with cayenne and white pepper.
- Serve the sauce over the asparagus immediately.
Nutrition Facts (estimated)
Servings
4
Calories
248
Total fat
26g
Total carbohydrates
3g
Total protein
4g
Sodium
mg
Cholesterol
mg
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