Asparagus with Mock Hollandaise Sauce

Asparagus with Mock Hollandaise Sauce Photo: Oxmoor House


  • 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)

Nutritional Information

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

Good to Know

This simplified and low-cal version of classic hollandaise has a smooth and creamy texture with only a fraction of the saturated fat and cholesterol. Its subtle lemony tartness is a perfect complement to fresh asparagus, which is rich in vitamin K and folate. Or use it to dress up steamed cauliflower or broccoli for an equally delicious side dish.
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