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Fresh asparagus is the highlight of spring. This hollandaise sauce is quick and easy to make when you let a blender do the muscle work for you.
To ensure perfectly cooked aparagus, an asparagus steamer is the tool of choice. Using a steamer allows you to cook the asparagus without damaging the delicate tips. The steamer holds the asparagus upright, allowing even cooking as the stems cook at a higher heat. Boiling the asparagus can result in a loss of quality and nutrients. The nutrients are retained with the steamer since only an inch of the stems is submerged in the boiling water.
- 3 large egg yolks
- 1 tablespoons fresh lemon juice
- 1/2 cup hot clarified butter
- Chopped fresh chives
- One 1-pound bunch fresh asparagus, trimmed
Mix egg yolks and lemon juice in blender until very well blended. with machine running, gradually drizzle hot clarified butter into yolk mixture. Continue blending until mixture is smooth and thick. Season sauce to taste with salt and pepper. Keep sauce warm.
Place asparagus in the steamer basket. Fill pot with enough water to come 1 inch up sides of pot; bring water to boil. Add asparagus in basket to the pot and cook just until crisp-tender, about 4 minutes. Using basket handle, lift asparagus from pot.
Transfer asparagus to platter. Spoon hollandaise sauce over asparagus. Sprinkle with chives and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
183 calories; 18g total fat; 148mg cholesterol; 7mg sodium; 4g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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