Asparagus with Mock Hollandaise Sauce
Yield: 8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce) 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 rema...