Asparagus With Mock Hollandaise Sauce

1. 1

   Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

2. 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. 3

   Place egg yolks in a small bowl; stir well with a wire whisk.

4. 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. 5

   To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

* Per serving · 4 servings · Values may vary.