Asparagus with Mock Hollandaise Sauce
- 2 pounds fresh asparagus
- 2 egg yolks
- 1 cup water
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon margarine
- Grated lemon rind (optional)
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
Place egg yolks in a small bowl; stir well with a wire whisk.
Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.
To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.
- Yield: 8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)
|Calories per serving:||57|
|Caloriesfromfat per serving:||0.0%|
|Fat per serving:||2.7g|
|Saturated fat per serving:||0.7g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||3.2g|
|Carbohydrate per serving:||6.7g|
|Fiber per serving:||2.4g|
|Cholesterol per serving:||51mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||169mg|
|Calcium per serving:||0.0mg|