Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 216
Calories from Fat 199 (92%)
Amount Per Serving %DIV
Total Fat 22.1g 34%
Saturated Fat 7.7g 39%
Monounsaturated Fat 9.2g
Polyunsaturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 42.6mg 14%
Sodium 17.6mg 1%
Potassium 22.7mg 0%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 0.8g 2%

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Recipe Description
I have used this recipe for many company dinners, and it is always a hit.  This is also a great serving choice for romantic dinners for two.  Simply reduce the ingredients down to suitable amounts.
Prep time
10 min
Cook time
15 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
20   fresh asparagus spears
4   egg yolks
1 Pinch(pn)  cayenne pepper
1/2 Cup(c)  unsalted butter
1 Pinch(pn)  salt

Preparation

Trim the asparagus and cook in boiling salted water.  Use a knife tip and pierce the root end easily.  Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  Place lid over a sauce pan barely simmering water.  The water should not touch the bottom of the bowl.  Continue to stir rapidly.  Be careful not to let the eggs get too hot or they will scramble.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubles in volume.  Remove from heat, whisk in cayenne and salt.  Cover and place in a warm area until asparagus is done.  Once Asparagus is done, drain and place on serving plate.  Pour hollandiase sauce over asparagus and serve.

Additional notes

Tip:  If the sauce gets too thick, whisk in a few drops of warm water before serving.

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