Asparagus With Mock Hollandaise Sauce – a delicious recipe with fresh asparagus, egg yolks, water, cornstarch, salt, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
2
Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
3
Place egg yolks in a small bowl; stir well with a wire whisk.
4
Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160u00b0. Remove from heat; stir in lemon juice and margarine.
5
To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.
148
kcal
Calories
5
g
Fat
17
g
Carbs
11
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 8 ingredients. The key ingredients include: 2 pounds fresh asparagus, 2 egg yolks, 1 cup water, 2 tablespoons cornstarch, and more.
Yes, Asparagus With Mock Hollandaise Sauce 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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