Asparagus With Hollandaise
Prep time: 20 minutes
Linda Halsey of Rialto was hoping someone had a 1970s recipe for hollandaise sauce made in a blender. Ann Downton of Gold River shares this recipe.
1½ sticks (12 tablespoons) unsalted butter
4 extra-large egg yolks,room temperature
3 tablespoons fresh lemon juice
Salt and ground black pepper
2 pinches cayenne pepper
2 pound asparagus
Extra-virgin olive oil
Preheat oven to 400 degrees.
Melt butter in a small saucepan. Place the egg yolks, lemon juice, 1½ teaspoons salt, ¾ teaspoon pepper and cayenne in a blender. Blend for 15 seconds. With the blender running, slowly pour the hot, melted butter into the blender and blend for 30 seconds until the sauce is thick.
Break off tough ends of asparagus and peel them if they are thick. Place on baking sheet and drizzle with olive oil, toss to coat. Spread asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 15 to 20 minutes or until tender but still crisp. Pour the hollandaise sauce over asparagus and serve.
Per serving: 204 calories; 4 grams protein; 5 grams carbohydrates; 19 grams fat (12 saturated, 6 monounsaturated, 1 polyunsaturated); 138 milligrams cholesterol; 69 milligrams sodium; 2 grams fiber; 82 percent calories from fat.
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