Asparagus with Easy Hollandaise Sauce
ACTIVE: 15 minutes TOTAL: 15 minutes
This simple blender hollandaise recipe with fresh herbs makes a luscious topping for
steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict.
For a nutty flavor, try browning the butter before adding it to the blender, and/or top the
asparagus with slivered almonds or chopped pecans.
2 bunches asparagus (about 2 pounds), trimmed
4 tablespoons unsalted butter
1 large egg yolk
1 tablespoon chopped fresh dill, tarragon and/or chives
Cracked black pepper to taste
1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add asparagus,
cover and steam until tender, 4 to 5 minutes.
2. Meanwhile, melt butter. Place egg yolk and lemon juice in a blender and pulse to
combine. With the motor running at medium speed, slowly add the hot butter and salt;
blend until smooth, stopping to scrape down the sides as needed. Transfer to a small bowl
and stir in herbs.
3. Transfer the asparagus to a platter. Drizzle with the sauce and season with a generous
grinding of pepper.
SERVES 12: 8-10 spears & 1 Tbsp. sauce each
Calories 163, Fat 13g (sat 8g, mono 3g), Cholesterol 77mg, Carbs 9g, Total sugars 3g
(added 0g), Protein 6g, Fiber 4g, Sodium 179mg, Potassium 484mg.
Nutrition bonus: Folate (80% daily value), Vitamin A (51% dv), Vitamin C (29% dv).
TIP: Look for pasturized-in-the-shell eggs in the refrigerator case near other whole eggs.