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Asparagus With Hollandaise

5.0(6)

This recipe was taken from the Paris Collector's Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!

by Bev I Am·published 2002-11-16

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Vegetable

Servings

4 serving(s)

Total time

16 min

prep 10 min

Calories / serving

281 kcal

Ingredients (5)

serves

2 lbs asparagus, trimmedasparagus
2 large egg yolksegg
1 teaspoon waterwater
1 1/2 teaspoons fresh lemon juicelemon-juice
1/2 cup unsalted butter, cut into 8 piecesbutter

Instructions (13 steps)

01Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
02Transfer with tongs to a colander.
03While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
04Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
05Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
06Immediately remove yolks from heat and whisk in half of butter.
07

Return saucepan to boiling water and whisk (the sauce will become creamy).

08Remove from heat and whisk in remaining butter.

09Return pan to boiling water, whisking until sauce is thickened slightly.

10Remove from heat and whisk 15 seconds more.

11Season with salt and pepper.

12Serve sauce over asparagus.

13Cook's note: Yolks in this recipe may not be cooked fully.

Nutrition (per serving)

Calories: 281 kcal
Protein: 7 g
Fat: 26 g
Saturated fat: 16 g
Carbs: 10 g
Fiber: 5 g
Sugar: 3 g
Sodium: 39 mg
Cholesterol: 166 mg

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