Hot Asparagus with Hollandaise Recipe

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Hot Asparagus with Hollandaise
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Ingredients
7
Count
Nutrition
96
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat until it melts and froths up. Simmer it for about 5 minutes, or until the froth subsides and the butter looks clear. Don't let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or a coffee filter. Let the butter cool for 5 minutes, if the butter is too hot it will curdle the egg yolks. Combine 3 egg yolks and 3 tablespoons butter in a bowl, and whisk off heat for 1 minute, until frothy. Place yolks on stovetop over medium-low heat and beat until thick. Meanwhile drain cooked asparagus, and toss with 1 tablespoon of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce.
  2. BASIC BOILED ASPARAGUS
  3. Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.
  4. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.85 Kcal (401 kJ)
Calories from fat 29.7 Kcal
% Daily Value*
Total Fat 3.3g 5%
Cholesterol 122.76mg 41%
Sodium 3541.23mg 148%
Potassium 533.42mg 11%
Total Carbs 10.12g 3%
Sugars 4.76g 19%
Dietary Fiber 4.76g 19%
Protein 9.05g 18%
Vitamin C 16mg 27%
Iron 5.3mg 29%
Calcium 77.9mg 8%
Amount Per 100 g
Calories 33.77 Kcal (141 kJ)
Calories from fat 10.46 Kcal
% Daily Value*
Total Fat 1.16g 5%
Cholesterol 43.25mg 41%
Sodium 1247.74mg 148%
Potassium 187.95mg 11%
Total Carbs 3.56g 3%
Sugars 1.68g 19%
Dietary Fiber 1.68g 19%
Protein 3.19g 18%
Vitamin C 5.6mg 27%
Iron 1.9mg 29%
Calcium 27.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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