| 374 | 375 | 376 | 377 | 378 |
| 1 | 176 | 352 | 527 | 703 |
|
Hollandaise With Fresh Asparagus
1
4
2
1
1
2
1
1
Large Bunch Asparagus
Egg yolks
Teaspoon Fresh lemon juice
Tablespoon Water
Tablespoon Dijon mustard
Teaspoon Finely−chopped parsley
/2 Pound Butter; melted and warm
0 Fat; 0 Other Carbohydrates
Bring a pot of salted water to a boil. Trim the asparagus. Place the
asparagus in the water and blanch for about 4 to 6 minutes. Remove the
asparagus from the water and season with salt and pepper. While the
asparagus are blanching, prepare the sauce. In a stainless steel bowl set
over a pot of simmering water over medium heat, whisk the egg yolks with the
lemon juice, water, mustard, and parsley, together. Season with salt and
cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful
not to let the bowl touch the water. Remove the bowl from the pot and
whisking vigorously, add the butter, 1 teaspoon at a time, until all is
incorporated. Place the asparagus on a platter and spoon the Hollandaise
sauce over the top. This recipe yields 4 servings.
Hollandaise With Fresh Asparagus
348
Page
Quick Jump
|