Asparagus with Mock Hollandaise Sauce

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  • Yield: 8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)

                Asparagus with Mock Hollandaise Sauce Recipe

Ingredients

  • 2 pounds fresh asparagus
  • 2 egg yolks
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon margarine
  • Grated lemon rind (optional)

Preparation

Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
Place egg yolks in a small bowl; stir well with a wire whisk.
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 160°. Remove from heat; stir in lemon juice and margarine.
To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

Nutritional Information

Calories per serving:57
Calories from fat:0.0%
Fat per serving:2.7g
Saturated fat per serving:0.7g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:3.2g
Carbohydrates per serving:6.7g
Fiber per serving:2.4g
Cholesterol per serving:51mg
Iron per serving:0.0mg
Sodium per serving:169mg
Calcium per serving:0.0mg

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