8
White asparagus with easy hollandaise Photo, Roberto Caruso
Whip up a simple hollandaise and drizzle it over a delightful spring vegetable: white asparagus!
2 bunches white asparagus, about 1 kg
1/2 cup cold unsalted butter, cubed
2 egg yolks
1 tbsp lemon juice
1 1/2 tsp hot water
1/4 tsp salt
3 tbsp chopped chives
FILL a medium saucepan halfway with water and bring to a boil. Break off and discard tough ends from asparagus, then peel bottom third of stalks with a vegetable peeler. Add asparagus to boiling water. Boil until tender-crisp, 5 to 6 min. Using tongs, remove asparagus from water and immediately plunge into a bowl of cold water. Drain and pat dry.
MELT butter in a small pan over medium- high. Skim off and discard foam. Pour butter into a measuring cup, leaving white solids behind. Whirl egg yolks with lemon juice, hot water and salt in a blender for 1 min. Slowly pour hot butter through hole in lid, whirling until thickened, about 1 more min. Spoon over asparagus. Sprinkle with chives and fresh pepper.
Calories 185, Protein 4g, Carbohydrates 5g, Fat 17g, Fibre 3g, Sodium 117mg.
Excellent source of Folate.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.