Asparagus With Hollandaise – a delicious recipe with fresh asparagus, egg yolks, lemon juice, butter, salt, lemon wedges. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
---------Spears-----------.
2
To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
3
Place upright in pan and boil for approximately 5 minutes.
4
Cover and cook 7-10 minutes longer or until stalks are crisp-tender.
5
Drain.
6
--------Pieces-------.
7
For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
8
Add tips, cover and cook 5-7 minutes or until crisp-tender.
9
Drain.
10
----------HollandaiseSauce---------.
11
To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan.
12
Stir vigorously.
13
Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
14
Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.
205
kcal
Calories
16
g
Fat
7
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 lbs fresh asparagus, 2 egg yolks, 3 tablespoons lemon juice, 1/4 cup butter or 1/4 cup margarine, and more.
Yes, Asparagus With Hollandaise falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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