Side Dishes

White Asparagus with Easy Hollandaise

52
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

Marinated Taro Root

1471

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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