Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Asparagus with Hollandaise
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 140
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 77 mg
- Sodium
- 312 mg
Blanched asparagus is served with an easy blender-made Hollandaise sauce and a sprinkle of cayenne for a little heat.
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 140
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 77 mg
- Sodium
- 312 mg
Ingredients
Directions
- Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
- Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
- Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
- Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.
