What better way to get reluctant veggie eaters to appreciate the joys of asparagus, then by topping it with a fabulously fresh and tasty sauce. Asparagus dishes just seem to pair well with lemon flavors. Whether its just a squeeze of lemon and olive oil, or this “hollandaise” asparagus with lemon sauce, round out a healthy meal, why not round out a healthy meal with this fabulous side dish.
To make this creamy hollandaise sauce, carefully follow the steps below. The trick is to not curdle the eggs. The lemon is the classic ingredient in this traditional sauce, which lends the bright flavor to the creaminess. Don’t like asparagus? Pour a generous amount of the sauce over poached eggs for Eggs Benedict or over broccoli.
Servings: 6 | Serving Size: 6 stalks | Calories: 100 | Total Fat: 7 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 241 mg | Sodium: 165 mg | Carbohydrates: 4 g | Dietary Fiber: 0 g | Sugars: 3 g | Protein: 6 g | SmartPoints (Freestyle): 4
- 1 bunch asparagus
- 1 cup mayonnaise, no sugar added (I used Duke's no added sugar brand)
- 1/2 lemon, juiced
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1/16 teaspoon cayenne pepper
- Kosher or sea salt to taste
- In a heatproof glass bowl or a stainless steel bowl, mix together egg yolks with the lemon juice and mayonnaise with a whisk until fully combined. If you have a double boiler, you can use that instead. If not, position the bowl over a pot with steaming water. Water should be just under a simmer.
- Do not allow the water to touch the bowl. Whisk constantly and quickly and do not allow the eggs to cook or scramble in the mayonnaise.
- When the sauce has thickened, after about 10 minutes or so, take off of the heat and add in the salt, mustard, and cayenne. Keep in a warm place until ready to serve. If your hollandaise sauce needs to be thinned out before serving, just add a touch of warm water and whisk. More water can be added to achieve the desired consistency.
- Meanwhile, bring a pot of water to a rolling boil, then add the asparagus, cooking until just tender and bright, approximately 3 minutes. Remove from the water, strain excess liquid and add to the plate, drizzle with the sauce. Note: The blanching method retains most of the nutrients because the asparagus is boiled only a few minutes. The asparagus can also be steamed using a double boiler. For this method, steam until tender and bright, about 5 minutes.
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