Side Dish

Asparagus with Mock Hollandaise Sauce

Serving Size

about 3 ounces asparagus and 2 tablespoons sauce

Servings

8

Prep Time

7 min

Cook Time

20 min

Ingredients

2 pounds

asparagus

2

egg yolks

1 cup

water

2 tablespoons

cornstarch

1/2 teaspoon

salt

2 tablespoons

lemon juice

1 tablespoon

margarine

Directions

1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
2. Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
3. Place egg yolks in a small bowl; stir well with a wire whisk.
4. 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.
5. To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

Nutrition Information

Sodium	169 mg
Saturated fat	0.7 g
Protein	3.2 g
Fat	2.7 g
Cholesterol	51 mg
Carbs	6.7 g
Calories	57

All-New Complete Step-by-Step Diabetic, Oxmoor House 2010

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