Asparagus With Hollandaise Sauce
Prep Time: 5 minutes
Cooking Time: 10 minutes
Hollandaise sauce is buttery and bright and makes simple vegetables and other dishes special.
1 pound asparagus
2 egg(s), large, yolk only
1/3 cup butter
1 tablespoon lemon(s), juice only
2 tablespoons water
The most important thing about cooking the sauce is to cook it over low heat and stir constantly. The egg yolks will harden and become lumpy if you cook it too high or are not constantly stirring them. Remove the tough ends from the asparagus. To cook the asparagus, heat a medium skillet over medium high heat and add 2 cups of water. When it comes to a boil, add the asparagus and cook for 2 to 3 minutes until al dente. Drain the water and remove from the heat. For the sauce, heat a small sauce pan over medium low heat. Add the butter and cook for 4 to 5 minutes until melted. Skim off the solids using a spoon and discard. Pour the butter into a small bowl and set aside. Wipe the pan with a paper towel. Combine the egg yolks and the water in the small pan and whisk together until foamy. Heat the yolk over medium heat for a minute or two, stirring constantly. When mixture begins to thicken, slowly add the melted butter using the whisk to incorporate it. Add the lemon juice and whisk together. Place the asparagus on a plate and spoon the Hollandaise sauce over it.
Per Serving About: 210 calories, 19 g fat, 11 g saturated fat, 5 g protein, 6 g carbohydrates, 2g dietary fiber, 135 mg sodium