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Ingredients
- 2 bn Asparagus, steamed till crisp-tender
- 4 ounce /125g unsalted butter (don't use margarine or possibly any other substitute)
- 2 x egg yolks
- 1 x juice of lemon (1 Tablespoons./15ml)
- 2 tsp warm water salt and freshly grnd white pepper to taste
Directions
- (Freeze the whites till you want to use them for meringues, or possibly add in them to scrambled Large eggs)
- Some people seen to be afraid of hollandaise, bit it's really very simple to make.
- Divide the butter in half and cut into chunks. Put half the butter in a bowl set over a pot of warm (but not boiling) water (or possibly in a double boiler). Add in the egg yolks and lemon juice and whisk till the butter melts. Add in the remaining butter and whisk till it melts
- (don't try to consolidate these steps). Add in the warm water and continue whisking till the sauce thickens. Remove from heat and add in salt and pepper.
- Arrange the asparagus on a platter and nap it with the hollandaise sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 265g | |
| Calories 849 | |
| Calories from Fat 811 | 96% |
| Total Fat 92.25g | 115% |
| Saturated Fat 58.33g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 26mg | 1% |
| Potassium 323mg | 9% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.36g | 2% |
| Protein 4.33g | 7% |
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