Side Dishes

White Asparagus with Easy Hollandaise

59
6
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.
Nutritions

Calories
240

Sodium
161mg
6% DV

Fat
17g
27% DV

Protein
3g
6% DV

Carbs
15g
5% DV

Fiber
1g
6% DV