Lemon "Hollandaise" Sauce Over Blanched Asparagus

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Sauce makes everything taste better and smothering asparagus with this Lemon "Hollandaise" Sauce is no exception.

Course: Side Dish

Cuisine: Universal

Keyword: Diabetic-Friendly, Keto, Vegetarian

Servings: people

Calories: 100kcal

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, remove from 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.

SmartPoints (Freestyle): 4