Hot Asparagus With Hollandaise Recipe
Servings: 4
Ingredients
- Basic Boiled Asparagus (see recipe)
- 1/4 c. unsalted butter clarified
- 3 x egg yolks
- 1 Tbsp. fresh lemon juice Salt to taste Freshly-grnd white pepper to taste
Directions
- To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat till it melts and froths up. Simmer it for about 5 min, or possibly till the froth subsides and the butter looks clear. Don"t let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or possibly a coffee filter. Let the butter cold for 5 min, if the butter is too warm it will curdle the egg yolks.
- Combine 3 egg yolks and 3 Tbsp. butter in a bowl, and whisk off heat for 1 minute, till frothy. Place yolks on stovetop over medium-low heat and beat till thick.
- Meanwhile drain cooked asparagus, and toss with 1 Tbsp. of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 101 | 99% |
| Total Fat 11.51g | 14% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.17g | 0% |
