1 to 1-1/4 pounds fresh asparagus
Classic Hollandaise Sauce (below)
Break off tough ends of asparagus as far down as stalks snap easily. Arrange asparagus in ungreased rectangular baking dish, I2 x 7-1/2 x 2 inches. Cover and bake in 400 degrees oven until tender, 20 to 30 minutes. Serve with Classic Hollandaise Sauce.
4 servings.
Classic Hollandaise Sauce
2 egg yolks, slightly beaten
3 tablespoons lemon juice
1/2 cup margarine or butter
Stir egg yolks and lemon juice vigorously in 1 quart saucepan with wooden spoon. Add 1/4 cup margarine. Heat over very low heat. stirring constantly, until margarine is melted. Add 1/4 cup margarine, stirring vigorously, until margarine is melted and sauce thickens. (Be sure margarine melts slowly; this gives eggs time to cook and thicken sauce without curdling.) Serve hot or at room temperature.
Tip: Leftover sauce can be covered and stored in refrigerator several days. Before serving, stir in 1 teaspoon hot water.
Microwave Directions: Microwave 1/2 cup margarine in 2 cup microwavable measure uncovered on high (100%) until melted, 45 to 60 seconds. Add lemon juice. Beat in egg yolks gradually with fork. Microwave uncovered, stirring every 15 seconds, until thickened, about 1 minute. (Do not overcook or sauce will curdle.) Let stand 4 minutes before serving.
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